Mushroom & Brie Omelette

 

Creamy brie adds a gourmet touch to this quick and easy high-protein recipe.

 

Here's what you'll need (serves 4):

• 1 clove garlic, minced
• 2 cups (200g) mushrooms
• 8 eggs
• 200g brie cheese, sliced
• 120g rocket
• 1 tbsp. olive oil
• salt & pepper

 

INSTRUCTIONS

• 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. 
• 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.  
• 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.
• Repeat this process with the remaining eggs, mushrooms, brie and rocket to make a further 4 omelets.