Possum’s Recipe Book

Savoury Omelette and Mushroom Sauce                                                                      

Omelette                                                                                                   Serves 1
2 eggs
1tbsp milk
Sea salt
Black pepper
1 knob salted butter
 
Filling                                                                                                           Serves 4-6
1tbsp salted butter
1tbps plain flour
1 cup milk
Knob butter
250g mushrooms
Handful rocket
 
Method
 
Pre-heat the oven to 75C (Fan)
Pre-heat grill to high.
Place plates in to keep warm.
 
Make Filling
Put butter into fry pan and melt.
Add mushrooms and cook gently until soft.
Set aside.
 
Make sauce
In a medium saucepan melt 1tbsp butter. Add flour and mix to combine.
Gradually as milk until it makes a smooth white sauce.
Add mushrooms to the sauce and keep warm.
 
Make Omelette
Separate the egg whites and egg yolks into two glass bowls.
Add the milk to the yolks and beat until combined.
Season with salt and pepper.
Whisk the egg whites until stiff and then fold gently into the yolks.
Put a small fry pan on heat and add butter.
Once the butter is melted add the egg mixture and cook gently.
Once the omelette has risen put under grill to finish cooking the top.
 
Put on a plate to keep warm until you have made everyone else’s.
 
Serve by putting the mushroom sauce inside the omelette and fold over.
Put rocket on the side.

Enjoy.