First off let me be the last to wish everyone a glorious Good Friday! Welcome everyone, to my very first blog post ever! I have been meaning to start up a food blog of all my kitchen adventures, well more like I have had other blogs before but I never kept up with it. So I decided to start fresh!

I just went through a hard week of procrastination and a 2500-word essay that was due yesterday and I’m so glad that it’s the Easter weekend and mid-semester break! So to celebrate the end of the first half of the semester, and of course Good Friday, I wanted to whip up a special BIG brunch for myself – though I think my eyes were way much bigger than my tummy, I only ate half of it and kept the rest.

Today’s recipe as the blog title says is: Cheesy Mushroom Omelette with Avocado Mint Greek Yoghurt & Wilted Spinach:

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 1

INGREDIENTS

For the Omelette:

• 4 regular-sized Swiss Brown Mushrooms, sliced
• 3 large free range eggs
• 2 sprigs of fresh thyme
• 1/2 gourmet tomato, diced
• 1/2 green capsicum, diced
• 1/2 red onion, diced
• 1/4 cup milk
• 2 tbsp canola oil
• Ground salt and black pepper to taste
• Handful of shredded parmesan cheese
• Knob of butter

For the Avocado Yoghurt:

• 1 small-sized avocado, roughly mashed
• 1 cup regular greek yoghurt
• 1 clove garlic, minced
• 1/2 cup of fresh mint leaves, roughly chopped
• 1 tbsp fresh lemon juice
• 1 tbsp extra virgin olive oil
• Ground salt and black pepper to taste

• 1 cup of loose-leaf baby spinach

Just note that I sometimes work without measurements in the kitchen, so some of the measurements in the ingredient list may not be very accurate. I’ve tried to remember roughly how much of each ingredient I’ve added in, but please feel free to adjust to your liking! Also, I don’t work with timers very often (unless it’s for baking or cooking with seafood and other meats). For this recipe I used my eyes to tell when something is cooked – probably not to perfection like Masterchef and all, but definitely cooked.

METHOD

1. Combine all the avocado yoghurt ingredients in a small bowl. Refrigerate until needed.
2. In a large fry pan on high heat, melt the butter. Then add in the onions and stir until soft. Add in the mushrooms and stir until colour changes. Add in the capsicum, tomatoes and 1 sprig of the thyme leaves, stir for about a minute and transfer to a dish. We don’t want to over cook the capsicum and tomatoes, so that they still retain a slight crunch.
3. Turn the heat down to medium-low and add oil to the same frying pan. While waiting for it to heat up, beat the eggs in a bowl with the milk and season with salt and pepper. Pour the egg mixture into the frying pan.
4. Sprinkle the parmesan cheese over the top and let the egg cook until the egg starts to set. Top half of the egg with the mushroom filling. Fold omelette in half, and cook for a further minute or so. Transfer to a plate.
5. Add the spinach to the same frying pan and stir until wilted. Season with salt and pepper. Transfer to the plate.
6. Garnish by sprinkling fresh thyme leaves over the omelette, avocado yoghurt and wilted spinach.

I remember when I was chopping up all the ingredients, my housemate came into the kitchen and she said, “Wow it smells so fresh in here!” And again we met again when the meal was cooked and ready to be devoured by me, she said “THAT LOOKS AMAZING!” She’s so adorable 🙂

BON APPÉTIT!

– Ally xx