Ingredients

1 tbsp olive oil
3 tbsp butter
1 large onion, quartered and thinly sliced
2 cloves garlic, minced
1 tsp Egmont manuka honey
2 tsp balsamic vinegar
½ tsp rosemary, finely chopped
300g mushrooms, ends removed and sliced
1 tbsp lemon juice
5 tbsp cream
6 eggs
Parsley, finely chopped to serve

Mushroom and caramelised onion omelette

Name: Mushroom and caramelised onion omelette
Cook time: 50 mins
Total time: 50 mins
Yield: Serves 2
Ingredients: 1 tbsp olive oil; 3 tbsp butter; 1 large onion, quartered and thinly sliced; 2 cloves garlic, minced; 1 tsp Egmont manuka honey; 2 tsp balsamic vinegar; ½ tsp rosemary, finely chopped; 300g mushrooms, ends removed and sliced; 1 tbsp lemon juice; 5 tbsp cream; 6 eggs; Parsley, finely chopped to serve

50 mins

Easy

Serves 2

This warming and nutritious omelette is the perfect breakfast for a busy day

A hot omelette on a cold morning is a beautiful thing, especially when it’s packed with mushrooms and onions, which can provide natural prebiotics to support your gut. Add as many other vegetables as you like to really pack those Plant Points in

Ingredients

1 tbsp olive oil
3 tbsp butter
1 large onion, quartered and thinly sliced
2 cloves garlic, minced
1 tsp Egmont manuka honey
2 tsp balsamic vinegar
½ tsp rosemary, finely chopped
300g mushrooms, ends removed and sliced
1 tbsp lemon juice
5 tbsp cream
6 eggs
Parsley, finely chopped to serve

Explore related topics

Nutrition

Method

Step 1

In a heavy-bottomed frying pan over a medium-high heat, melt together the oil and one tablespoon of butter. Then add in the onions and cook, stirring continuously until they begin to stick to the bottom of the pan

Step 2

Reduce the heat and continue to cook until caramelised and golden brown

Step 3

In the last few minutes of cooking add in the garlic, followed by the honey and balsamic vinegar once the onions have caramelised. Remove the onions from the pan and set aside