Farm-style omelette with garlic mushrooms
RECIPE
There’s no denying that Al and I absolutely love eggs! We are very lucky to have access to farm-fresh golden eggs from our neighbouring farms! One of our go-to breakfasts is a delicious omelette packed full of flavour. The below recipe is what we had readily available in our fridge but you can definitely substitute any of the ingredients with your own.
INGREDIENTS
8 EGGS
2 RASHES STREAKY BACON CUT INTO SMALL STRIPS
BIH HANDFUL OF CHOPPED SILVERBEET
HANDFUL OF CHOPPED CHERRY TOMATOES
1/2 CHOPPED ZUCCHINI
1/2 CUP FRESG HERBS (WE USED DILL)
GOATS CHEESE
HANDFUL SWISS BROWN MUSHROOMS CUT IN HALF
GARLIC SLICED
SALT & PEPPER
METHOD
In a hot pan cook garlic and mushrooms in olive on on medium heat - leave to cook, stiring occasionally
Fry bacon and place on paper towel
Wipe bacon residue out of pan and fry up zucchini and silverbeet - remove from the heat once cooked
Whisk eggs, bacon, silverbeet, zucchini and tomatoes in a bowl
In a hot pan with oil add your egg mix stirring a little, add big chunks of goats cheese and fold into omelettes
Stack it all on a plate and season with salt and pepper (we love this with a little chutney on the side)
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Hey! We’re Al + Imo
We’re a husband and wife duo, building our dream life one DIY project at a time. We are proudly self-taught, furniture-makers, business owners, designers and stylists.
DIY RUNS IN OUR DNA
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On the Journal
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Imogen Gilchrist
Imogen Gilchrist is a creative director, Squarespace website designer and social media strategist who loves good design & good people.