A light yet indulgent omelette filled with earthy mushrooms, creamy Ash Brie and sweet balsamic onions. Rich, savoury flavours are balanced by fresh thyme and spinach for a delicious café-style meal.
Ash Brie, Mushroom and Balsamic Onion Omelette
Rated 5.0 stars by 1 users
Category
Breakfast
Servings
1
Prep Time
5 minutes
Cook Time
15 minutes
This beautifully golden omelette combines silky eggs with creamy Ash Brie, creating a rich and luxurious centre that melts into every bite. Sweet balsamic onions and sautéed mushrooms add layers of savoury depth and subtle sweetness, while fresh thyme brings a delicate aromatic finish. Served with baby spinach and a sprinkle of Parmesan, this elegant dish delivers the perfect balance of comfort, flavour and freshness, making it ideal for breakfast, brunch or a light meal.
Author:Black Garlic & Co.
Ingredients
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One tbsp + two tsp butter
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100g mixed mushrooms of choice (eg oyster, champignons, Swiss brown), sliced
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Salt and pepper
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One tsp fresh thyme leaves (extra sprigs for garnish)
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60g red onion, finely sliced
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Two tbsp Black Garlic Balsamic Vinegar with Jarrah Honey
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Two extra large eggs
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40g Ash Brie cheese, thickly sliced
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One tbsp Parmesan cheese, finely grated
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One handful baby spinach
Directions
Gently sauté mushrooms in 1 tbsp butter, salt, pepper and thyme in a medium non-stick frying pan. Cook until golden then tip onto one side of a plate.
Use the same pan and fry 1 tsp of butter with red onion and balsamic vinegar. Cook for a few minutes until tender and the liquid has evaporated.
Put the onions on the other side of the mushroom plate and allow the pan to cool for a couple of minutes.
Whisk eggs in a small bowl with a fork, stir in a little salt and pepper.
Melt 1 tsp butter in the pan on a medium heat then pour in eggs. Tilt the pan to spread the eggs out like a pancake. Once the eggs have taken form then layer the cheese, mushrooms and onion on one side of the omelette.
Fold the omelette in half over the ingredients and continue to cook until the egg is cooked.
Transfer the omelette to a plate and garnish with Parmesan cheese, a sprig of thyme and a side of spinach.