Impress mum this Mom’s Day with this keto-friendly, vegetarian omelette. Topped with feta and parsley, it’ll make for a breakfast-in-bed she received’t overlook.
Substances
- 350 g mushrooms
- 1/4 handful flat-leaved parsley
- 2 shallots
- 1 clove garlic
- 3 tbsp butter
- 150 g feta
- 8 eggs
- 4 tbsp cream
- salt
- freshly floor black pepper
Technique
Step 1.
Clear the mushrooms and halve or quarter, relying on their dimension. Coarsely chop the parsley. Peel and finely cube the shallots and garlic.
Step 2.
Warmth 1 tbsp butter in an ovenproof frying pan and sauté the shallots till translucent. Add the garlic and mushrooms and fry for 4-5 minutes. Maintain heat.
Step 3.
Coarsely crumble the feta. Whisk the eggs with the cream and season with salt and pepper.
Step 4.
Soften 1 tsp of butter in a non-stick frying or omelette pan, pour in 1 / 4 of the egg combination and fry for about 3 minutes. Flip over and fry briefly on the opposite facet. Place the omelette on a warmed plate, high with 1 / 4 of the mushroom combination, sprinkle with some feta and parsley and fold a number of the omelette over. Repeat to make 4 omelettes.
Serves 4
