Mushroom & Brown Mustard Seed Omelette w/ Sweet Potato Toast

Mushroom & Brown Mustard Seed Omelette w/ Sweet Potato Toast – Is a breakfast to take you through the day. Absolutely perfect for a long day at Disnelyland, as I was discussing in an earlier post.

The hottest food trend to sweep the internet at the moment is sweet potato toasts. Who knew? You take a thinly sliced slab of sweet potato, brush with a bit of oil and pop in the toaster. If you have a crumpet setting on your toaster then that will work perfectly, other wise popping it down a couple of times is just as good.

Cooking the sweet potato to al dente means it’s an ideal plate for poached eggs, omelettes, sautéed vegetables etc.

 

INGREDIENTS

2 eggs

1 tbs milk

handful of sliced mushrooms

1 tsp brown mustard seeds

1 shallot, sliced

1 red chilli, sliced

2 tbs cheese, grated

chives

2 tbs butter

drizzle of oil

1-2 1cm sliced sweet potato slabs

salt and pepper

Mushroom & Brown Mustard Seed Omelette w/ Sweet Potato Toast

Method

Beat together the eggs and milk and set aside.

Brush the sweet potato slices with a little oil and pop in the toaster.

Heat a pan with the butter to medium to high heat and add the mustard seeds and lay the mushroom slices down. Turn once browned on one side.

Add the shallots and chilli to the pan, give a quick stir then add the egg mixture.

Leave the egg to set slightly then push in the cooked edges to the centre and tilt the wet mixture around to cover the cooked areas.

Season with the salt and pepper.

Sprinkle over the cheese.

Fold the omelette in half and then in half again.

Place the toasted sweet potato on a plate, top with the omelette and sprinkle over the chopped chives and the devour.

Mushroom & Brown Mustard Seed Omelette w/ Sweet Potato Toast

Mushroom & Brown Mustard Seed Omelette w/ Sweet Potato Toast
Author: 
Recipe type: Breakfast
Cuisine: Modern
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
The hottest food trend to sweep the internet at the moment is sweet potato toasts. Who knew? You take a thinly sliced slab of sweet potato, brush with a bit of oil and pop in the toaster. If you have a crumpet setting on your toaster then that will work perfectly, other wise popping it down a couple of times is just as good.
Ingredients
  • 2 eggs
  • 1 tbs milk
  • handful of sliced mushrooms
  • 1 tsp brown mustard seeds
  • 1 shallot, sliced
  • 1 red chilli, sliced
  • 2 tbs cheese, grated
  • chives
  • 2 tbs butter
  • drizzle of oil
  • 1-2 1cm sliced sweet potato slabs
  • salt and pepper
Instructions
  1. Beat together the eggs and milk and set aside.
  2. Brush the sweet potato slices with a little oil and pop in the toaster.
  3. Heat a pan with the butter to medium to high heat and add the mustard seeds and lay the mushroom slices down. Turn once browned on one side.
  4. Add the shallots and chilli to the pan, give a quick stir then add the egg mixture.
  5. Leave the egg to set slightly then push in the cooked edges to the centre and tilt the wet mixture around to cover the cooked areas.
  6. Season with the salt and pepper.
  7. Sprinkle over the cheese.
  8. Fold the omelette in half and then in half again.
  9. Place the toasted sweet potato on a plate, top with the omelette and sprinkle over the chopped chives.
  10. Enjoy!

 

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