Spring Onion Omelette

For a quick, no-fuss weeknight meal target this omelette filled with spring onions, mushrooms and creamy brie!

The ingredient of Spring Onion Omelette

• 400g brown cup mushrooms thickly sliced
• 8 slices coles bakery stone baked multigrain sourdough vienna
• 8 coles australian exonerate range eggs lightly whisked
• 2 spring onions thinly sliced
• 200g brie thickly sliced

The Instruction of spring onion omelette

• heat a lightly greased large non stick frying pan on top of higher than high heat cook the mushroom stirring occasionally for 5 7 mins or until itch and golden brown transfer to a bowl and cover following foil to maintenance warm
• meanwhile heat a barbecue grill or chargrill re high cook the bread for 1 2 mins each side or until lightly charred cover to grant warm
• heat a greased small non stick frying pan higher than medium high heat trouble the egg in a large jug once 1 4 cup 60ml cold water season well stir up in spring onion
• pour one quarter of the egg union into the pan and swirl the pan to cover the base use a wooden spoon to drag the cooked egg from outer edge into the centre tilting the pan so the uncooked egg comes into gate taking into account bearing in mind base sprinkle once one quarter of the mushroom and one quarter of the brie gently slide onto a serving plate repeat in 3 more batches next long lasting egg mushroom and brie to make 4 omelettes relief rudely gone rocket and bread

Nutritions of Spring Onion Omelette

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