Enjoy this breakfast recipe for a Portabella omelette!
1/2 Punnet Portabellinis (roughly chopped)
2 whole Portabellas (big brown mushrooms)
3 Chopped spring onions
1tsp Olive oil
Salt and Pepper to taste
A dash of truffle oil (optional)
Whisk the 3 eggs in a bowl and add salt and pepper to taste.
Panfry the Portabellas in a non-stick pan for about 3 minutes and put aside.
Melt the butter in the same pan and saute the Portabellinis. (Keep a bit aside to garnish)
Add egg mix.
Panfry the omelette on both sides and then cut into four circles
Stack the omelettes circles and the Portabellas
Garnish with the spring onions a few chopped Portabellinis and dot a bit of truffle oil on the omelette and on the plate
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.