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Open-faced omelette with garlic mushrooms and taleggio

Name: Open-faced omelette with garlic mushrooms and taleggio
Total time: 20 min
Ingredients: butter for frying; chestnut mushrooms 150g, sliced; garlic ½ clove, crushed; eggs 2, beaten and seasoned; taleggio 50g, sliced; rocket a handful, lightly dressed to serve

20 minutes
serves 1
Easy

Want an easy lunch recipe? Make this quick and simple grilled omelette with garlicky mushrooms and soft melted taleggio, ready in just 20 minutes

July 16, 2018 at 4:55 pm

*This recipe is gluten-free according to industry standards

Ingredients

butter for frying
chestnut mushrooms 150g, sliced
garlic ½ clove, crushed
eggs 2, beaten and seasoned
taleggio 50g, sliced
rocket a handful, lightly dressed to serve

Method

Step 1

Heat the grill. Melt a knob of butter in a small non-stick frying pan, add the mushrooms, season and cook until soft and golden. Add the garlic halfway through cooking the mushrooms so it doesn’t burn.
Step 2

Scrape the mushrooms out of the pan and add another knob of butter. Pour in the eggs and let the bottom set a little, then draw in the sides and let the uncooked egg flow into the gaps. Once the egg is almost set, scatter over the mushrooms and lay the taleggio slices on top. Flash under the hot grill to just set the top and start to melt the cheese. Remove and top with the rocket just before serving.