Wild Mushroom Omelette by Antony Worrall Thompson

Image of Wild Mushroom Omelette Image of Wild Mushroom Omelette
Print

Information

Preparation: 5 mins
Cooking: 10 mins
Serves: 1

Ingredients

    • 30g unsalted butter
    • ¼ red onion, finely diced
    • 30g wild mushrooms, sliced
    • pinch of fresh thyme
    • 3 British Lion eggs
    • seasoning

Method

    1. Gently melt the butter in a medium, non-stick frying pan.
    2. Fry the red onion, mushrooms and thyme in the pan for 1-2 minutes to soften.
    3. Whisk the eggs and seasoning in a bowl.
    4. Pour the eggs into the pan and, using a fork, push the egg into the centre of the pan over a low heat to set the bottom and sides to your requirements.
    5. Transfer to a serving plate and serve

    Portrait of Antony Worrall Thompson by Nick Ayliffe.