Pan-fried mushroom and feta omelette

Name: Pan-fried mushroom and feta omelette
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 50 g (2oz) butter; 225 g (8oz) large mushrooms, thinly sliced; 3 garlic cloves, sliced; 50 g (2oz) sun-dried tomatoes, roughly chopped; 4 large eggs, beaten; Freshly ground black pepper; 100 g (31⁄2oz) feta cheese, crumbled

Try this easy mushroom and feta cheese omelette for a healthy lunch.

By The Good Housekeeping Cookery TeamPublished: 06 March 1999

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Yields:

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Ingredients

50 g (2oz) butter
225 g (8oz) large mushrooms, thinly sliced
3 garlic cloves, sliced
50 g (2oz) sun-dried tomatoes, roughly chopped
4 large eggs, beaten
Freshly ground black pepper
100 g (31⁄2oz) feta cheese, crumbled

Directions

1. Step 1
  Melt the butter in an 18cm (7in) diameter non-stick omelette pan and fry the mushrooms with the garlic until they're a deep golden brown and beginning to go crisp around the edges. Add the sun-dried tomatoes and stir over the heat for 1-2min. Meanwhile, preheat the grill.
2. Step 2
  Roughly spread the mushroom mixture over the base of the pan. Beat 30ml (2tbsp) cold water into the eggs and season with pepper (both feta cheese and sun-dried tomatoes can be salty so no extra salt should be needed to season the omelette). Pour over the mushrooms, gently swirling the pan to spread the eggs. Leave to set undisturbed on a low heat for 1-2min, then sprinkle over the feta. Place the pan under the hot grill for about 1-2min or until the eggs are lightly cooked and the feta cheese just beginning to melt.
3. Step 3
  Sprinkle the omelette with black pepper and a few sprigs of fresh thyme, if you like, then cut into wedges and serve immediately.
  
  Try more of our favourite omelette recipes
  
  Store cupboard omelette
  
  Cheese and chive omelette with crispy bacon
  
  Spanish omelette
  
  Smoked fish omelettes
  
  Chicken and feta frittata

Per Serving:

Calories: 325

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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