EAT / Vegetarian / Keto omelette with mushrooms and feta
Keto omelette with mushrooms and feta
Impress mum this Mother’s Day with this keto-friendly, vegetarian omelette. Topped with feta and parsley, it will make for a breakfast-in-bed she won’t forget.
Ingredients
- 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 ground black pepper
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Method
Step 1. Clean the mushrooms and halve or quarter, depending on their size. Coarsely chop the parsley. Peel and finely dice the shallots and garlic.
Step 2. Heat 1 tbsp butter in an ovenproof frying pan and sauté the shallots until translucent. Add the garlic and mushrooms and fry for 4-5 minutes. Keep warm.
Step 3. Coarsely crumble the feta. Whisk the eggs with the cream and season with salt and pepper.
Step 4. Melt 1 tsp of butter in a non-stick frying or omelette pan, pour in a quarter of the egg mixture and fry for about 3 minutes. Turn over and fry briefly on the other side. Place the omelette on a warmed plate, top with a quarter of the mushroom mixture, sprinkle with some feta and parsley and fold some of the omelette over. Repeat to make 4 omelettes.
Serves 4
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