This recipe is extremely simple and one of my favourite, hearty, savoury breakfasts. Mushrooms are one of my most-loved foods, a girlfriend of mine and I joke that I lived off mushrooms and quinoa single handedly for about 6 months, not entirely true… but I did rely on the relationship more than I should have. This was and still is one of my favourite ways to use them, with garlic, eggs, parsley and avo.
seasoning of salt & pepper
1/2 punnet of mushrooms
1/2 clove of garlic, crushed
1 teaspoon of tomato paste (optional)
handful of parsley
coconut or olive oil to cook
Whisk together the eggs and season with some salt and pepper.
Crush the garlic and prepare the mushrooms, slicing them finely. Add a little oil to a frying pan and once hot add in the garlic and mushrooms – sauté for around 5 minutes until the mushrooms are perfectly cooked. Add in the tomato paste if using, throw in the chopped parsley and season to taste.
In an omelette pan (I have one specifically for eggs, but any works fine!) add a teaspoon of oil and let melt. Add the eggs, and slightly tilt the pan spreading evenly across the base. Using a spatula you can gently press under all edges of the omelette. Add the mushrooms to the middle and fold the omelette over itself in half to complete cooking.
Plate up and top with a few slices of avocado!