- 3 eggs
- ½ punnet Portabellini mushrooms, roughly chopped
- 2 whole Portabella mushrooms (big brown mushrooms)
- 3 chopped spring onions
- 1tsp olive oil
- 25g butter
- Salt and pepper to taste
- A dash of truffle oil (optional)
- Whisk the 3 eggs in a bowl and add salt and pepper to taste.
- Panfry the Portabellas in a non-stick pan for about three minutes and put aside.
- Melt the butter in the same pan and sauté the Portabellinis. (Keep a bit aside to garnish.)
- Add the egg mix.
- Panfry the omelette on both sides and then cut into four circles.
- Stack the omelette circles and the Portabellas.
- Garnish with the spring onions, a few chopped Portabellinis and dot a bit of truffle oil on the omelette and on the plate.
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