- 1 red onion, sliced
- 2 cloves garlic, sliced
- 2 Tbsp extra virgin olive oil
- 4 large Swiss Brown mushrooms, sliced thickly
- 1 green zucchini, sliced
- 2 Roma tomatoes, diced
- ¼ bunch parsley leaves, picked
- celery salt and ground white pepper
- 12 eggs, whipped
- salad leaves, to serve
1 Sauté the onion and garlic in olive oil in a frying pan over a medium heat for 5 minutes until just softened. Add the mushrooms and zucchini and cook for 5 more minutes. Fold in the tomatoes and parsley, then season with celery salt and white pepper. Transfer to a sieve and set aside to drain.
2 Season the egg mixture with salt and pepper, then cook ¼ at a time in a large non-stick frying pan until just set but still glossy on top. Arrange ¼ of the filling on one side then fold the omelette over. Serve with salad leaves.