Mushroom And Chestnut Omelet.

I absolutely love chestnuts! It is a very versatile ingredient, that I use in both savoury and sweet dishes. Chestnuts are very low in fat, unlike other nuts, but very filling. So this is perfect Autumn breakfast: fast to make, filling and comforting, yet low in fat. For this recipe, I use Merchant Gourmet vacuum packed cooked chestnuts – about half a pack. I prefer to use chestnut mushrooms, because they taste stronger, but champignons are nice too. Mushrooms are full of B  vitamins, low in fat and carbohydrates, but a good source of protein.

Serves 2:

  • 1 tbsp cooking oil (I use canola or coconut)
  • 4 Large eggs
  • Few tablespoons of soy milk
  • 100g chestnut mushrooms, peeled, washed and sliced
  • 100g whole cooked vacuum-packed chestnut
  • Salt and freshly ground pepper
  • Chopped parsley
  1. Beat the eggs with milk in a bowl and season well with salt and pepper. Set aside.
  2. Brush the frying pan evenly with cooking oil of your choice, heat it gently and add mushrooms. Cook on high heat for 3-5 minutes, stirring continuously.
  3. Preheat the grill to maximum temperature. Add chestnuts to mushrooms. Crumble them slightly if you wish and scatter them around the pan evenly.
  4. Add the egg mixture, sprinkle parsley over and cook on the high heat until the eggs are set underneath. Then place the pan under a preheated grill for not longer than 5 minutes. Just until the omelet is set, puffed up slightly and turned golden. Don’t forget to wrap the pan’s handle in foil if it’s not heatproof. If you don’t have grill in the oven, you can try and turn the omelet in the pan.
  5. Slice omelet into quarters and serve immediately.

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