Roquefort and Mushroom Omelette
A delicious omelette filled with sautéed mushrooms and Roquefort AOP, making use of Roquefort that is past its expiry date but still safe to consume.
Ingredients
- 4 eggs
- 100g Roquefort AOP (expired but safe to consume)
- 100g mushrooms, sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
1. In a bowl, beat the eggs until well combined. Crumble the Roquefort cheese into the beaten eggs and stir gently. Set aside.
2. Heat the butter and olive oil in a non-stick skillet over medium heat.
3. Add the sliced mushrooms to the skillet and sauté until they are tender and slightly golden. Season with salt and pepper.
4. Pour the egg and cheese mixture into the skillet, making sure it covers the mushrooms evenly.
5. Cook the omelette for a few minutes until the edges start to set. Gently lift the edges of the omelette with a spatula to allow the uncooked eggs to flow underneath.
6. Once the omelette is mostly set but still slightly runny on top, fold it in half using the spatula.
7. Continue cooking for another minute until the omelette is cooked through but still moist.
8. Slide the omelette onto a plate, garnish with fresh parsley, and serve hot.
9. Enjoy your delicious Roquefort and mushroom omelette!