Prep 10 mins | Cook 20 mins | Kcal 359 | Fat(g) 27 | Carbs(g) 4 | Protein(g) 25
Serves 4
1 clove garlic, minced
2 cups (200g) mushrooms
8 eggs
7 oz. (200g) brie cheese, sliced
4 oz. (120g) rocket
1 tbsp. olive oil
salt & pepper
What you need to do
1. Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Slice the mushrooms and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside.
2. Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil. Whisk the eggs in a large pot with ¼ cup (60ml) cold water.
Season well with salt and pepper.
3. Pour quarter of the eggs into the pan and cook the omelet. Top with a quarter of the earlier prepared mushrooms and quarter of the brie. Transfer onto a serving plate, top with a handful of rocket. Serve immediately.
4. Repeat this process with the remaining eggs, mushrooms, brie and rocket to make a further
4 omelets.
