- 2 teaspoons of butter or Ghee-your choice
- 150g sliced mushrooms (white or brown)
- 2 eggs beaten
- 2 tablespoon milk or water
- 4 Perino tomatoes (halved)
- Salt & ground black pepper, to taste
- 2 teaspoons coarsely chopped fresh parsley (optional) to garnish
- Melt 1tsp. butter in medium frypan on high heat. Add sliced mushrooms, cook on high heat for approx. 8 mins (set aside when cooked).
- Beat eggs, 2 tbsp. milk or water salt and ground pepper to taste.
- Add eggs – tilt to distribute in pan – add cooked mushrooms and halved tomatoes to one half of the omelette. Cook until base is lightly browned.
- Add optional parsley to garnish. Fold-over and serve.
BOOM!
- 375g Portobello Flat Mushrooms
- 4 English Muffins split
- 1 Blush vine ripened truss tomato, thickly sliced
- 1 Lovacado Avocado sliced or smashed with a squeeze of lemon.
- Gourmet Garden Lightly Dried Parsley to garnish
- Rock salt & olive oil Hollandaise sauce
- Heat a lightly greased BBQ grill or pan on medium high.
- Place mushroom on BBQ (cap up) and drizzle with olive oil and rock salt.
- BBQ until cooked through approximately 5 mins each side.
- Layer bread rolls with the tomato, avocado and mushroom and top with hollandaise sauce.
- Garnish with Gourmet Garden Lightly Dried Parsley and enjoy!
- 375g Portobello Flat Mushrooms
- 4 English Muffins split
- 1 Blush vine ripened truss tomato, thickly sliced
- 1 Lovacado Avocado sliced or smashed with a squeeze of lemon.
- Gourmet Garden Lightly Dried Parsley to garnish
- Rock salt & olive oil
- Hollandaise sauce
- Heat a lightly greased BBQ grill or pan on medium
high.
- Place mushroom on BBQ (cap up) and drizzle with
olive oil and rock salt.
- BBQ until cooked through approximately 5 mins
each side.
- Layer bread rolls with the tomato, avocado and
mushroom and top with hollandaise sauce.
- Garnish with Gourmet Garden Lightly Dried
Parsley and enjoy!
