Italian · Breakfast
Mozzarella Omelette with Asparagus and Mushrooms
A soft omelette folded around melting mozzarella, topped with a quick creamy pan of asparagus and shiitake. I like it because the whole plate comes together in about twenty minutes and feels far fancier than eggs on toast.
- YieldServes 2 (one omelette each)
- Hands-on18 min
- Total20 min
- Difficulty
Ingredients
Omelettes and vegetables
- 4 tbspolive oil
- 6asparagus spears, trimmed
- 80 gshiitake mushrooms
- 2 tbspunsalted butter
- 2 clovesgarlic
- 4 tbspwhite wine
- 2 tbspcrème fraîche
- 6eggs
- 120 gmozzarella, at room temperature
- 2 sprigsbasil, leaves picked and chopped
To serve
- 2 tbspParmesan, finely gratedoptional
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