Mushroom And Pate Omelette Recipe

Name: Mushroom And Pate Omelette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1 slice bread; 30 g butter; 200 g baby mushrooms, sliced; 30 g pate; 1 green onion, chopped; Omelette; 2 eggs; 2 teaspoons water (optional); 1 teaspoon butter

Servings: persons

1
Remove crusts from bread, cut bread into small cubes. Toast on oven tray at 180C for about 10 minutes.
2
Melt butter in frying pan, add mushrooms, cook until tender, stir in pate and green onions, stir over heat until pate is melted.
3
Serve spooned over omelette, sprinkle with bread cubes.
4
Omelette:
5
Beat eggs together with fork in bowl.
6
Heat 20cm frying pan, add butter.
7
When butter is melted, pour in egg mixture.
8
Before omelette sets, use a spatula to pull edges towards centre to allow uncooked liquid to run underneath omelette.
9
Tilt pan over heat until eggs are just set; top should still be creamy.
10
Carefully fold omelette in half, slide onto plate.

155

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Topping, 1 slice bread, 30 g butter, 200 g baby mushrooms, sliced, and more.

Yes, Mushroom And Pate Omelette falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Pate Omelette

How did you like this recipe?

Frequently Asked Questions