Lancewood
Lancewood
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Lancewood Cheese & Mushroom Omelette
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Lancewood Cheese & Mushroom Omelette

Ingredients

Filling:

30 ml butter
1 garlic clove(s) , crushed
125 g button mushrooms , sliced
2 spring onion(s) , chopped
salt & freshly ground black pepper  to taste
125 ml LANCEWOOD® Full Cream Plain Chunky Cottage Cheese
125 ml LANCEWOOD® Cheddar , Gouda or White Cheddar, grated

Omelette:

2 extra large egg(s)
30 ml milk
salt & freshly ground black pepper  to taste
30 ml butter

Method

Filling:
Heat the butter and fry the garlic, mushrooms and spring onions until cooked and golden. Season to taste and set aside.

Omelette:
Beat the eggs, milk and seasoning together.

Heat the butter in a medium-sized non-stick pan. Slowly pour in the egg mixture. Tilt the pan to spread the mixture evenly. Leave for 20 seconds.

Use a spatula and gently lift the sides to allow liquid egg to flow in underneath. Cook for a further 30 seconds. The middle should still be a little runny.

Spoon the cottage cheese onto the one half, top with the mushroom mixture and sprinkle with cheese.

Carefully fold the other half over to enclose the filling. Cook for another 20 seconds until the cheese is melted.

Carefully slide onto a warmed plate, serve and enjoy.

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