Food Revolution Day 2016

Omelette with Mushrooms



The omelette we made is light, crispy and easy to make!  We got our inspiration from a recipe featured in a South African magazine; “Women’s Health” namely; “Goats Cheese (Chevin) and Feta Omelette”. See the Youtube link HERE .


In our version, we omitted the cheese and tried it with mushrooms… Here is the recipe:


2 eggs
2 tablespoons water
2 tablespoons milk
Freshly ground black pepper
1 teaspoon butter
Finely chopped fresh Italian parsley and a few sprigs of basil
1 finely chopped spring onion


  1. Lightly whisk the eggs, water and milk to combine. Season with freshly ground black pepper and set aside.
  2. Slice 4 medium sized mushrooms, spring onion, parsley and basil. In a small pan, melt 1 teaspoon butter and gently cook the mushrooms. Set one side.
  3. Add the butter to a medium size pan and heat over a medium heat until the butter begins to bubble and foam.
  4. Give the eggs another good whisk until frothy and pour into the pan.
  5. Cook the omelette for one to one and a half minutes.
  6. Season the face of the omelette with salt, then sprinkle mushroom mixture over one half of the omelette.
  7. Using a fork, release the edges of the omelette. Flip over and slide onto a plate. Eat and enjoy!

Happy Food Revolution Day!


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