Eggs are a great start to the day and lately my favourite way to eat them is in an omelette.
I add ground linseed (also known as flaxseed) to my omelettes to boost dietary fibre. Linseed is often used as an replacement in recipes for those with allergies, and is great added to porridge or sauces which need thickening. You'll find it in the baking aisle at most supermarkets.
Ingredients (per person):
- 2 free range eggs
- 1 tbsp ground linseed
- 3 tbsp of your choice of milk
- salt and pepper
- 3 mushrooms, sliced
- handful of fresh rocket leaves
- oil or butter for frying.
Method
Mix eggs, linseed, milk, salt and pepper and whisk well with a fork.
Heat oil or butter in a large pan and cook mushrooms on a low heat for 5 minutes till softened. Remove mushrooms from the pan and set aside.
Keep heat low and heat another tbsp of oil or butter, then pour in egg mixture. Swirl to coat the pan.
Cook for a few minutes before spreading mushrooms over half the omelette. Place rocket on top of mushrooms, then fold the other half of the omelette over top.
Cook for another minute or two till cooked through then serve with buttered toast and a dollop of relish.
This is one of the recipes I created for NZDads.co.nz
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