Smoked Chicken and Mushroom Omelette for Brunch - Cook with K.P SE26 EP17

Melt 20 grams of butter in a pan.

Add 400 grams of sliced mushrooms to the pan.

Season with salt and pepper to taste.

Add 2 cloves of minced garlic to the mushrooms.

Add 1.5 to 2 finely sliced spring onions to the mixture.

Stir the mixture occasionally until cooked.

Transfer the mushroom and onion mixture to a bowl and let it cool to room temperature.

Wipe out the pan with paper towel.

Mix grated cheese into the cooled mushroom and onion mixture.

Prepare a dressing with balsamic vinegar and vegetable oil in a 1:1 ratio, adding salt and pepper to taste.

Add 125 grams of baby spinach leaves to the dressing and toss to combine.

Crack 2 to 3 eggs into the pan and cook slowly, stirring occasionally to avoid a wet omelette.

Once the eggs are setting, add the mushroom and cheese mixture to one side of the omelette.

Layer 75 to 100 grams of shaved smoked chicken over the mushroom and cheese mixture.

Cover the pan for 1-2 minutes to heat the toppings and set the egg on top.

Attempt to flip the omelette, using a 'cheffy flippy' technique if necessary.

Add sliced avocado on top of the omelette.

Serve with the baby spinach and rocket salad dressed with balsamic dressing.

Equipment Needed

Spice Level:

Dietary

Allergens