3 Egg Omelette

3 Egg Omelette

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Recipe by NZEggs Cuisine: Breakfast


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  • 0.5 onion finely chopped

  • 4 medium size mushrooms, sliced

  • 1 courgette sliced

  • 1 1small red capsicum finely sliced

  • 0.5 can of chick peas or other beans

  • 0.5 cup grated cheese

  • salt & pepper


  • Fry all of the ingredients excpet the eggs and cheese in a 26cm pan or similar until cooked,
  • Season with salt & pepper. Meanwhile mix the eggs together in a bowl with 2 tables spoons of water.
  • Add the half of grated cheese to the egg mixture and pour over cooked vegetables.
  • Cook on a medium/high heat. While the egg is cooking pull the egg mixture towards the centre of the pan with a spatula and tilt the pan so that the runny egg fills the hole you’ve made.
  • Repeat this a few time so that the egg mixture cooks evenly. Once the egg is nearly set – but still a little moist- fold the omelette in half. Then with pan in one hand and plate in the other tip the omelette upside down onto the plate.
  • Top with remaining cheese and serve with a salad, potatoes or vegetable of your choice
  • This is an Egg Guy favourite for dinner time but is great when ever you fancy

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