Zucchini and feta cheese omelettes
Sometimes you can overdo it on the omelette front. Eggs are my stable for packing the protein. I try to ensure that I don’t get bored by mixing it up a bit. Let me know what you think.
Zucchini and feta cheese omelettes with mushrooms in a creamy sauce.
2 tbs cream
Dash salt and pepper
1 small zucchini, grated and squeezed of excess fluid
½ cup crumbled feta cheese
2 tbs butter
250g button mushrooms
½ lemon juice
2 tbs fresh parsley, finely chopped
3 tbs marscapone cheese
Break eggs into a large mixing bowl and beat well.
Add cream, seasoning, zucchini and feta cheese and mix well.
Heat a medium oiled frypan, add half the omelette mixture. Fork mixture until lightly set then fold omelette in half. Continue to cook over medium heat a further 2 minutes.
Remove omelette, keep warm whilst cooking other half of egg mixture using the same process.
Meanwhile, melt butter in a saucepan and add mushrooms. Cook 5 minutes or until mushrooms are soft and well cooked. Add juice, parsley and marscapone. Mix well, beating for 1 minute.
Serve omelettes onto two pre-headed plates. Spoon over mushrooms. Serve.
Total cooking time: 25 minutes