Rose Fraser from BundyFungi has created this simple, five-ingredient omelette recipe featuring her delicious mushrooms.
The local woman grows gourmet shrooms right here in Bundaberg which can be purchased from Olsen’s Corner Foodworks.
Ingredients
- 50g of BundyFungi shrooms
- 75g steamed silverbeet
- 2 eggs beaten with 1/4 cup milk
- 35g grated cheese
Method
- In a medium pan cook the shrooms and then add the silver beet and eggs.
- When the eggs are firm, add the grated cheese and cook under grill until it’s golden and melted.
- Season to taste.
This oyster mushroom omelette recipe is full of taste, goodness and very easy to make!
Other recipes: Blueberry and white chocolate scones
