Marvin Leugering
Eggs and mushrooms, a dynamic duo of nature’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’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.
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.
When it comes to preparing a meal featuring eggs and mushrooms, the possibilities are endless and we’ve highlighted three delicious recipes below:
- Breakfast Portabellas with Soft Boiled Eggs, Crispy Kale & Hollandaise
- Double Mushroom Omelette
- Portabello Eggs Florentine
Double Mushroom Omelette Recipe
Serves 4
Ingredients:
- 500g mixed mushrooms (e.g white button & portabellini), sliced
- 1 shallot, diced
- 2 garlic cloves, crushed
- 1 bunch asparagus, trimmed, diced
- ½ cup fresh peas
- 8 XL free-range eggs
- 4 tsp butter
- 100g feta cheese
- ½ lemon
- Micro herbs for serving
- Salt and pepper, to taste
- Extra virgin olive oil
Method:
- 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.
- 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.
- Whisk eggs in a large bowl, 2 at a time. Add some of the reserved cooked mushrooms.
- 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.
- 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.
- Repeat with remaining eggs to make 4 omelettes.
