Mushroom And Pate Omelette

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 1
• 1 slice bread
• 30 g butter
• 200 g baby mushrooms, sliced
• 30 g pate
• 1 green onion, chopped
• 2 eggs
• 2 teaspoons water (optional)
• 1 teaspoon butter

Recipe

• 1 remove crusts from bread, cut bread into small cubes. toast on oven tray at 180c for about 10 minutes.
• 2 melt butter in frying pan, add mushrooms, cook until tender, stir in pate and green onions, stir over heat until pate is melted.
• 3 serve spooned over omelette, sprinkle with bread cubes.
• 4 omelette:
• 5 beat eggs together with fork in bowl.
• 6 heat 20cm frying pan, add butter.
• 7 when butter is melted, pour in egg mixture.
• 8 before omelette sets, use a spatula to pull edges towards centre to allow uncooked liquid to run underneath omelette.
• 9 tilt pan over heat until eggs are just set; top should still be creamy.
• 10 carefully fold omelette in half, slide onto plate.