Mother’s day recipe: How to make a Double Mushroom Omelette

Serves 4


500g mixed mushrooms (e.g white button & portabellini), sliced
1 shallot, diced
2 garlic cloves, crushed
1 bunch asparagus, trimmed, diced
½ cup fresh peas
8 XL free-range eggs
4 tsp butter
100g feta cheese
½ lemon
Micro herbs for serving
Salt and pepper, to taste
Extra virgin olive oil


Heat a drizzle of olive oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook until golden brown. Remove a large spoonful of mushrooms and set these aside for mixing into the eggs.

To the remaining mushrooms- stir in shallot and garlic and cook for 1 minute until fragrant. Add asparagus and cook for 1-2 minutes until tender crisp. Stir through peas until just cooked. Remove pan from heat, set filling aside and keep warm.

Whisk eggs in a large bowl, 2 at a time. Add some of the reserved cooked mushrooms.

Heat a drizzle of olive oil and 1 tsp butter in a frying pan over medium-high heat. Pour in the egg and mushroom mixture and swirl to coat base. Season the eggs. Cook omelette for 1-2 minutes or until just set.

Add a quarter of the warm filling to the one side. Crumble over a quarter of the feta and give everything a little squeeze of lemon juice. Close the omelette and carefully slide onto a plate.

Repeat with remaining eggs to make 4 omelettes.

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