{"id":13893,"date":"2023-06-01T16:04:18","date_gmt":"2023-06-01T14:04:18","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=13893"},"modified":"2023-06-01T16:05:22","modified_gmt":"2023-06-01T14:05:22","slug":"double-samfa-omelette-recipe","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/double-samfa-omelette-recipe\/","title":{"rendered":"Double Mushroom Omelette Recipe"},"content":{"rendered":"<p><strong>Eggs and mushrooms, a dynamic duo of nature&#8217;s goodness, come together to create a delectable and nutritious meat-free meal that is not only easy to prepare but also incredibly satisfying.<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center;\">Whether you&#8217;re looking to kickstart your day with a wholesome breakfast or indulge in a savory dinner, eggs and mushrooms are the perfect companions for any time of the day or night.<\/p>\n<\/blockquote>\n<p>What makes this culinary pairing even more remarkable is the fact that both eggs and mushrooms offer an array of health benefits while remaining budget-friendly. They are rich sources of protein and vitamin D, essential nutrients that play a crucial role in maintaining a healthy body. Additionally, eggs and mushrooms boast significant amounts of thiamin, riboflavin, pantothenic acid, and Vitamin B6, making them a nutritional powerhouse.<\/p>\n<p>When it comes to preparing a meal featuring eggs and mushrooms, the possibilities are endless and we&#8217;ve highlighted three delicious recipes below:<\/p>\n<ul>\n<li><a href=\"https:\/\/www.food-blog.co.za\/joburg\/breakfast-samfa-with-soft-boiled-eggs-crispy-kale-hollandaise-recipe\/\"><strong>Breakfast Portabellas with Soft Boiled Eggs, Crispy Kale &amp; Hollandaise<\/strong><\/a><\/li>\n<li>Double Mushroom Omelette<\/li>\n<li><a href=\"https:\/\/www.food-blog.co.za\/joburg\/samfa-eggs-florentine-recipe\/\"><strong>Portabello Eggs Florentine<\/strong><\/a><\/li>\n<\/ul>\n<h2>Double Mushroom Omelette Recipe<\/h2>\n<p>Serves 4<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>500g mixed mushrooms (e.g white button &amp; portabellini), sliced<\/li>\n<li>1 shallot, diced<\/li>\n<li>2 garlic cloves, crushed<\/li>\n<li>1 bunch asparagus, trimmed, diced<\/li>\n<li>\u00bd cup fresh peas<\/li>\n<li>8 XL free-range eggs<\/li>\n<li>4 tsp butter<\/li>\n<li>100g feta cheese<\/li>\n<li>\u00bd lemon<\/li>\n<li>Micro herbs for serving<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li>Extra virgin olive oil<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook until golden brown. Remove a large spoonful of mushrooms and set these aside for mixing into the eggs.<\/li>\n<li>To the remaining mushrooms- stir in shallot and garlic and cook for 1 minute until fragrant. Add asparagus and cook for 1-2 minutes until tender crisp. Stir through peas until just cooked. Remove pan from heat, set filling aside and keep warm.<\/li>\n<li>Whisk eggs in a large bowl, 2 at a time. Add some of the reserved cooked mushrooms.<\/li>\n<li>Heat a drizzle of olive oil and 1 tsp butter in a frying pan over medium-high heat. Pour in the egg and mushroom mixture and swirl to coat base. Season the eggs. Cook omelette for 1-2 minutes or until just set.<\/li>\n<li>Add a quarter of the warm filling to the one side. Crumble over a quarter of the feta and give everything a little squeeze of lemon juice. Close the omelette and carefully slide onto a plate.<\/li>\n<li>Repeat with remaining eggs to make 4 omelettes.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Eggs and mushrooms, a dynamic duo of nature&#8217;s goodness, come together to create a delectable and nutritious meat-free meal that is not only easy to prepare but also incredibly satisfying. Whether you&#8217;re looking to kickstart your day with a wholesome breakfast or indulge in a savory dinner, eggs and mushrooms are the perfect companions for&#8230;<\/p>\n","protected":false},"author":1,"featured_media":13896,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-13893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/13893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=13893"}],"version-history":[{"count":2,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/13893\/revisions"}],"predecessor-version":[{"id":13902,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/13893\/revisions\/13902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/13896"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=13893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=13893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=13893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}