Recipes
Porcini Mushroom Omelette
6g dry porcini mushrooms
2 eggs, beaten
2 tablespoons thickened cream
2 tablespoons chopped red onion
1.Place porcini mushrooms into a small bowl, pour over boiling water to just cover. Allow to hydrate for 5 minutes; drain and chop finely.
2.Combine all ingredients and mix well.
3.Pour evenly into the two, well greased poaching trays.
4.Cook as directed for savoury omelettes
Parmesan Omelette
2 eggs, beaten
2 tablespoons grated parmesan cheese
2 tablespoons cream, milk or water
2 tablespoons chopped red onion
1.Combine all ingredients and mix well.
2.Pour evenly into the two, well greased poaching trays.
3.Cook as directed for savoury omelettes.
Egg White Omelette
2 rashers short cut bacon, fat trimmed & chopped
3 medium button mushrooms, sliced
2 egg whites
2 tablespoons grated low fat cheddar
1 tablespoon chopped chives
1.Heat a
2.Add sliced mushrooms and cook
3.Beat egg whites until soft peaks form; fold through cheddar and chives.
4.Pour evenly into the two, well greased poaching trays.
5.Cook as directed for poaching.
6.Allow omelette to stand for 1 minute before removing lid.
7.Serve omelette topped with mushroom and bacon.
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