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Baked mushroom and cheese omelette with sorrel salad

Mushroom recipes

Baked mushroom and cheese omelette with sorrel salad

20 minutes

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Baked mushroom and cheese omelette with sorrel salad

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

250 g mushrooms, sliced
3 T olive oil
sea salt and freshly ground black pepper
8 large eggs
1/4 cup thin cream
1 x 100 g log chevin
3 -4 T finely grated Parmesan

For serving

Sorrel leaves tossed with olive oil and seasoning

Method

Preheat the oven to 200°C.

In a suitable ovenproof pan, stir-fry the mushroom in the olive oil until softened and just starting to catch.

Cool slightly, then season to taste.
Whisk the eggs with the cream and pour over the mushroom.

Top with the thinly sliced goat’s cheese and dust with finely grated Parmesan.

Bake for 12 to 15 minutes, or until puff ed and golden. Cut into wedges and serve with a sorrel salad.
Cook’s notes: Try this dish with thinly sliced baby marrows instead of mushrooms. And remember that a leftover slice makes a good sandwich when served on sourdough bread.

Per serving: 1649.2 kJ, 19.4 g protein, 33.6 g fat, 5.2 carbs

TASTE’s take:

This is a light summery dish, easily made in minutes. Try it served with tangy sorrel leaves.