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Prep 15 mins
Cook 15 mins
I've recently grown to love omelettes for a quick supper or a Sunday brunch treat. If you have a nice non-stick frying pan they're just too easy to make.
- Peel the cucumber, split it lengthways and use a spoon to scrape out the seeds.
- Slice into half moons.
- Drain the mushrooms.
- Whisk the eggs with a bit of oil and season with salt, pepper and half the coriander.
- Separate the lettuce leaves, wash and shake dry.
- Heat the remaining oil in a frying pan.
- Sauté the onion and chilli for a 5-6 minutes.
- Add the cucumber and the remaining coriander and cook for a couple minutes more.
- Add the mushrooms and warm through.
- Increase the heat and add the egg, tilting the pant to spread it evenly.
- Let sit for a couple seconds, then use a spatula to draw some of the omelette into the centre, tilting the pan so any uncooked egg runs into the space.
- When the egg sets underneath but is still a bit runny on top, tip the pan away from you and use the spatula to fold the omelette in half.
- Slide in on to a plate, cut in half and slide one piece onto a second plate.
- Serve with the lettuce and any extra coriander.
My DH loved this, I liked it too, but I think I mis-interpreted the amounts. I used half of a red (bell) pepper - should it have been a hot pepper? Also, I subbed a 7 inch long zucchini for the cuke, used 5 eggs and a 15 ounce can of straw mushrooms. For the oil in the eggs, I used sesame oil and a few drops of hot sauce. I should have used a lot more salt and pepper and more cilantro/coriander. I did not use lettuce but did make "tater tots" and garlic toast. There were so many (yummy) veggies that it was more like scrambled eggs - couldn't get the omlet to stay together. But I will be making this again with a bit of extra seasonings!