Maitake Mushroom and Sausage Cheese Omelette

1. 1

   Shred the maitake mushrooms apart.

2. 2

   Slice the sausages on the diagonal.

3. 3

   Cut the cream cheese into 5 mm dice.

4. 4

   Take the root ends off the radish sprouts, and cut into 3 equal lengths.

5. 5

   Heat some olive oil in a frying pan, add the mushrooms and sausages and stir fry over medium heat.

6. 6

   When the mushrooms have wilted season well with salt and pepper, and turn off the heat.

7. 7

   Beat the eggs and mix with the milk and the stir fried ingredients.

8. 8

   Wipe out the frying pan with a paper towel.

9. 9

   Add more olive oil and pour in the egg mixture.

10. 10

    When the perimeter has cooked turn down the heat and put a lid on.

11. 11

    Cook for 3 to 5 minutes until the surface has just about solidified, then scatter with the cream cheese and radish sprouts.

12. 12

    Put the lid back on, heat for 1 to 2 minute, then turn off the heat and leave to rest for 5 minutes.

13. 13

    Slice into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.