Name: Zucchini and mushroom omelette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 10 gram butter; 1 clove garlic, crushed; 25 gram button mushrooms, sliced thinly; 1/4 cup (50g) zucchini, coarsely grated; 1 green onion, chopped finely; 2 eggs; 1 tablespoon water; 1/4 cup (30g) cheddar, coarsely grated

Ingredients

10 gram butter

1 clove garlic, crushed

25 gram button mushrooms, sliced thinly

1/4 cup (50g) zucchini, coarsely grated

1 green onion, chopped finely

2 eggs

1 tablespoon water

1/4 cup (30g) cheddar, coarsely grated

Method

1.In a small frying pan, heat half the butter on medium heat; add garlic and mushrooms and cook, stirring, for about 2 minutes, or until mushrooms are just browned.

2.Add zucchini and onion; cook, stirring, for about 1 minute or until zucchini begins to soften. Remove vegetable mixture from pan; cover.

3.In a small bowl, whisk eggs and water. Add cheese; whisk until combined.

4.Heat remaining butter in same pan, add egg mixture; tilt pan to cover base with egg mixture. Cook over medium heat for 1-3 minutes, or until omelette is almost set.

5.Place vegetable mixture over half the omelette; using a spatula, lift and fold omelette in half over vegetable mixture.

6.Carefully slide omelette onto a plate. Serve.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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