Ash Brie, Mushroom & Balsamic Onion Recipe
Ingredients for Omelette
- 1 tbsp + 2 tsp butter
- 100g mixed mushrooms of choice (eg oyster,
champignons, Swiss brown), sliced - salt and pepper
- 1 tsp fresh thyme leaves (extra sprigs for garnish)
- 60g red onion, finely sliced
- 2 tbsp Black Garlic Balsamic Vinegar with Jarrah Honey
- 2 extra large eggs
- 40g Ash Brie cheese, thickly sliced
- 1 tbsp Parmesan cheese, finely grated
- 1 handful baby spinach
Method
Gently sauté mushrooms in 1 tbsp butter, salt, pepper and thyme in a medium non-stick frying pan. Cook until golden then tip onto one side of a plate.
Use the same pan and fry 1 tsp of butter with red onion and balsamic vinegar. Cook for a few minutes until tender and the liquid has evaporated. Put the onions on the other side of the mushroom plate and allow the pan to cool for a couple of minutes.
Whisk eggs in a small bowl with a fork, stir in a little salt and pepper.
Melt 1 tsp butter in the pan on a medium heat then pour in eggs. Tilt the pan to spread the eggs out like a pancake. Once the eggs have taken form then layer the cheese, mushrooms and onion on one side of the omelette. Fold the omelette in half over the ingredients and continue to cook until the egg is cooked.
Transfer the omelette to a plate and garnish with Parmesan cheese, a sprig of thyme and a side of spinach.
Recipe development, food styling & photography by our affiliate partner Michelle Ranson from Perth Food Photography.
