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Easy recipe: Mushroom vienna omelette

Recipes By Chef Ali Mandhry

Let’s make a delicious and simple brunch omelette. You can have this on its own or serve it with toast and orange juice on the side.

What you will need:

  • 7-8 button mushrooms sliced
  • 1 onion sliced
  • 3 eggs
  • 3-4 beef viennas sliced
  • Salt and pepper to taste
  • 1 tablespoon oil
  • 3 red chillies sliced (optional)

What to do:

In a non-stick pan over medium heat, add the oil and sauté the onions until soft

Add the sliced mushrooms and continue to cook, add some salt and black pepper

Continue to sauté until the mushrooms are soft and onions slightly golden

In a separate bowl, break the eggs and beat them with a fork until they are well combined

Pour the beaten eggs in the mushrooms and onions mixture and cook over medium heat

Slightly tilt the pan sideways so that the eggs are evenly distributed

Ensure the eggs are covering the vegetables, reduce heat to low so that your omelette doesn’t burn

Sprinkle the vienna slices on top, flip the omelette and let cook for about a minute or so

Garnish with coriander and then serve with toast and orange juice

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