Home / Recipes / Mushroom, haloumi and pea omelette
This recipe has the added texture and taste of Lemnos Haloumi, making it an enticing breakfast and brunch menu option.
Time 25 minutes
90g Lemnos Haloumi
2 tbsps extra virgin olive oil
4 large eggs
1 medium cloves garlic sliced
1/2 cup frozen peas (defrosted) or fresh peas
8 Swiss brown button mushrooms wiped and sliced
Sea salt and freshly ground black pepper
Cut Lemnos Haloumi into long thin batons. Heat a frying pan on medium heat and add 1 tablespoon olive oil. Fry Lemnos Haloumi turning once until both sides are golden. Remove and transfer to a warmed plate.
Add the remaining olive oil to the pan and fry mushrooms on a medium heat until golden. Transfer to the plate with haloumi.
Separate egg whites from yolks and place in separate bowls. Whisk the whites until they form thick peaks.
In the other bowl lightly beat the yolks until combined. Use a large metal spoon to gently fold the mixture, seasoning with salt and pepper to taste.
Heat frying pan to a medium heat and add half the butter. Once melted, add half the garlic and stir for 10-15 seconds until golden and fragrant. Remove the garlic before it burns. Immediately after removing garlic, add half the egg mixture to the pan and quickly scatter with half the peas and half of the fried Haloumi and mushrooms mix.
Cook until the omelette is golden on the bottom and just starting to set on the top. It should slide easily around the pan. Slide onto a warmed plate. Repeat with the remaining mixture for the second omelette.
Serve piping hot.