Portobello mushroom and mozzarella omelette
( SERVES 6 )

NZ Woman's Weekly 2/5/2012

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This recipe uses a great many eggs, but it’s for a large group and is the perfect vehicle to showcase the wonderful mushrooms.

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75 g	Butter
2 cups	Portobello mushrooms
1 to taste	Cracked pepper
12	Eggs
2 tbsp	Garlic chives, 1 tbsp chopped garlic chives, for garnish
200 g	Mozzarella cheese

Melt 50g butter in a saucepan, add sliced portobello mushrooms, then cook for 5 to 10 minutes.
Season with fresh cracked pepper, and set aside.
Melt remaining 25g butter in a 29cm saucepan.
Beat eggs and 2 tbsp garlic chives together, season and pour onto the melted butter.
Cook on low heat for 5 minutes, remove from heat.
Top with prepared mushrooms, and sprinkle grated mozzarella cheese.
Place saucepan under a hot grill, cook till golden and mozzarella has melted, which is approximately 8 to 10 minutes.
Sprinkle the remaining chopped chives over cooked omelette. Cut into quarters and serve hot.

Cook's tip: Fresh thyme is wonderful with mushrooms – add it to the pan when cooking them.

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