- 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.