Ingredients
12 free-range eggs
Sea-salt flakes and freshly ground white pepper, to season
2 red onions, thinly sliced
4 cloves garlic, minced
½ tsp dried Italian herbs
¼ cup extra virgin olive oil
12 button mushrooms, quartered
4 ripe tomatoes, seeded, diced
1 Tbsp honey
2 tsp Worcestershire sauce
1 bunch flat-leaf parsley, leaves finely chopped, plus extra leaves, to serve
2 tsp seeded mustard
Chargrilled toast, to serve
Method
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Combine eggs and 1/4 cup water in a blender, season, then purée until completely smooth. Strain through a fine sieve, then divide into 4 equal parts. Set aside.
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Cook onion, garlic and Italian herbs in half of the oil in a large frying pan over medium heat for 5 minutes, until well softened, then add mushroom and cook for 10 minutes.
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Mix in diced tomatoes, honey, Worcestershire, parsley and mustard. Simmer for 10 minutes until mixture has thickened. Spoon mounds of mixture onto serving plates.
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Heat 1¼ tsp of the oil in a small non-stick pan over medium. Once it’s sizzling, add 1 portion of egg mixture. Reduce heat to medium, cook for 30 seconds, until just starting to puff up from the middle. Use 2 chopsticks to begin twisting egg mixture, starting from outside of pan. Keep turning gently, using chopsticks and twisting pan handle opposite way, until almost set. Repeat to make 3 more omelettes.
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Drape omelettes over tomato mounds. Garnish with extra parsley and serve with chargrilled toast.