Recipe ideas from The Australian Women’s Weekly
Test Kitchen’s Cookbooks
ninemsn.com.au/aww
zucchini and mushroom omelette
• 10g butter
• 1 clove garlic, crushed
• 25g button mushrooms, sliced thinly
•
1
/4 cup coarsely grated zucchini (50g)
• 1 green onion, chopped nely
• 2 eggs
• 1 tablespoon water
•
1
/4 cup (30g) coarsely grated cheddar cheese
Method
Heat half of the butter in your Frypan; cook garlic
and mushrooms, stirring, over medium heat
about 2 minutes or until mushrooms are just
browned. Add zucchini and onion; cook, stirring,
about 1 minute or until zucchini begins to soften.
Remove vegetable mixture from Frypan; cover to
keep warm.
Beat eggs and the water in small bowl.
Add cheese; whisk until combined.
Heat remaining butter in Frypan; swirl Frypan so
butter covers base. Pour egg mixture into Frypan;
cook, tilting Frypan, over medium heat until
almost set.
Place vegetable mixture evenly over half of the
omelette; using eggslice, ip other half over
vegetable mixture. Using eggslice, slide omelette
gently onto serving plate.
Serves 1
from GREAT CASUAL FOOD
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