Gar­lic mush­room and brie omelette

Olive - - COOK -

Heat a large knob of but­ter in a small fry­ing pan and fry 150g sliced mush­rooms un­til golden. Stir in Ω a crushed clove of gar­lic and cook for an­other minute. Tip the mush­rooms and gar­lic into a bowl. Scrape out the pan, wipe with kitchen pa­per and add an­other knob of but­ter. Whisk 2 eggs with a pinch of salt and pour into the pan. Let the bot­tom set then draw in the sides so the un­cooked egg can flow out and set. Scat­ter the mush­rooms on top with a few slices of brie. Fold over one 1/2 of the omelette and let it sit for a minute so the cheese starts to melt.

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