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Mushroom and caramelised onion omelette
This warming and nutritious omelette is the perfect breakfast for a busy day
Ingredients
- 1 tbsp olive oil
- 3 tbsp butter
- 1 large onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 1 tsp Egmont manuka honey
- 2 tsp balsamic vinegar
- ½ tsp rosemary, finely chopped
- 300g mushrooms, ends removed and sliced
- 1 tbsp lemon juice
- 5 tbsp cream
- 6 eggs
- Parsley, finely chopped to serve
Method
Step 1
In a heavy-bottomed frying pan over a medium-high heat, melt together the oil and one tablespoon of butter. Then add in the onions and cook, stirring continuously until they begin to stick to the bottom of the pan
Step 2
Reduce the heat and continue to cook until caramelised and golden brown
Step 3
In the last few minutes of cooking add in the garlic, followed by the honey and balsamic vinegar once the onions have caramelised. Remove the onions from the pan and set aside
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