Rolled Omelette with Prawns, Asparagus and Mushrooms

Rolled Omelette with Prawns, Asparagus and Mushrooms
 
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Ingredients

Ingredients
Method
 
  • 8 eggs
  • · ¼ pint of double cream
  • · 200g cooked prawns
  • · 200g mushrooms
  • · 200g asparagus
  • · 1 fresh red chilli (chopped)
  • · Bunch of coriander (chopped)
  • · Salt and pepper
  • · 5 tbsp Extra Virgin Olive Oil
Mix together mushrooms, asparagus, cooked prawns and chilli with two tablespoons of Extra Virgin Olive Oil and a pinch of salt and cook gently until heated through

· Beat the eggs, mix in the double cream and the chopped coriander and season with salt and pepper

· Heat the remaining Extra Virgin Olive Oil in a separate, non-stick frying pan

· Add the beaten eggs, covering the bottom of the frying pan. Move the eggs gently until almost cooked, add the mushrooms, asparagus, prawns mixture

· Roll the omelette in the pan and cook for a few more minutes

· Place the rolled omelette on a plate and open slowly

Rolled Omelette with Prawns, Asparagus and Mushrooms

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This recipe was uploaded by Foodmatters1

 
 
Delicious omelette with prawns, asparagus, an mushrooms and a drizzle of olive oil

Method


Mix together mushrooms, asparagus, cooked prawns and chilli with two tablespoons of Extra Virgin Olive Oil and a pinch of salt and cook gently until heated through

· Beat the eggs, mix in the double cream and the chopped coriander and season with salt and pepper

· Heat the remaining Extra Virgin Olive Oil in a separate, non-stick frying pan

· Add the beaten eggs, covering the bottom of the frying pan. Move the eggs gently until almost cooked, add the mushrooms, asparagus, prawns mixture

· Roll the omelette in the pan and cook for a few more minutes

· Place the rolled omelette on a plate and open slowly

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