Breakfast omelette

1 Jar

Breakfast & Brunch

20 MIN


0-15 mins


15 MIN



Chestnut mushrooms thickly sliced


Free-ranged eggs


A splash of milk

2 tbsp

Of chopped herbs (e.g. chives and parsley)


Knobs of butter


Heinz tomato ketchup to serve


Step 1

Set a medium nonstick frying pan over a medium heat and add half the butter. When the butter is sizzling add the mushrooms and season with a pinch of salt and a good grind of pepper. Fry until golden and remove from the pan.

Step 2

Beat the eggs milk and half of the chopped herbs in a jug.

Step 3

Heat the remaining butter in the pan. When melted and sizzling pour in the beaten eggs mix tilt the pan to distribute the eggs evenly. Leave for a few seconds until the eggs begin to set and bubble.

Step 4

Use a spatula to draw in the sides of the eggs to the centre tilt the pan to redistribute the egg to the edges. Sprinkle over the remaining herbs and cooked mushrooms while the egg is still slightly runny in the middle.

Step 5

Remove the pan from the heat. The residual heat will continue to cook the omelette. Fold the omelette in half and turn onto a warm plate. Serve immediately drizzled with Heinz Tomato Ketchup.