Two Egg Omelette Recipe
roasted mushrooms & goat cheese, served with a side salad
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Ingredients
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Omelette
Side Salad
Method
Omelette Preparation
- 1
- 2
- 3
Heat the Pan
In a non-stick skillet, heat 1 tablespoon of olive oil over medium heat.
- 4
- 5
Add Filling
Once the edges are set, add the roasted mushrooms and crumbled goat cheese on one half of the omelette.
- 6
Fold and Finish
Carefully fold the other half of the omelette over the filling and cook for an additional 1-2 minutes until the cheese melts and the eggs are fully cooked.
- 7
Serve
Slide the omelette onto a plate and set aside.
Side Salad Preparation
- 8
Prepare the Salad Ingredients
Gather the salad ingredients: mixed salad greens, cherry tomatoes, cucumber, olive oil, balsamic vinegar, salt, and black pepper.
- 9
Chop Vegetables
Slice the cucumber and halve the cherry tomatoes.
- 10
Combine Salad Ingredients
In a large bowl, combine the mixed salad greens, sliced cucumber, and halved cherry tomatoes.
- 11
Dress the Salad
Drizzle 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar over the salad. Season with 0.5 tsp salt and 0.5 tsp black pepper.
- 12
Toss the Salad
Gently toss the salad to combine all ingredients and ensure they are coated with the dressing.
- 13
Serve the Salad
Serve the salad on the side with the omelette.
