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

1. In a hot pan cook garlic and mushrooms in olive on on medium heat - leave to cook, stiring occasionally

2. Fry bacon and place on paper towel

3. Wipe bacon residue out of pan and fry up zucchini and silverbeet - remove from the heat once cooked

4. Whisk eggs, bacon, silverbeet, zucchini and tomatoes in a bowl

5. In a hot pan with oil add your egg mix stirring a little, add big chunks of goats cheese and fold into omelettes

6. 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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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.

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