Rolled omelette with prawns, asparagus, and mushrooms

    Delicious and healthy Spanish omelette drizzled in extra virgin olive oil, and seasoned with red chilli and coriander.

    2 people made this

    Serves: 4 

    • 200g mushrooms, sliced
    • 200g asparagus, sliced
    • 200g cooked prawns
    • 1 fresh red chilli, chopped
    • 5 tablespoons extra virgin olive oil
    • 1 pinch salt
    • 8 eggs
    • 120ml double cream
    • 1 bunch coriander
    • salt and pepper

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Mix together mushrooms, asparagus, prawns and chilli with 2 spoonfuls of olive oil and a pinch of salt.
    2. Beat the eggs, mix in the cream and the chopped coriander and season with salt and pepper.
    3. Heat the remaining olive oil in a non‐stick frying pan.
    4. Add the beaten eggs, covering the bottom of the frying pan. Move the eggs gently until almost cooked.
    5. Roll the omelette in the pan.
    6. Cook for a few more minutes.
    7. Place the rolled omelette on a plate and open slow. Top with the asparagus and prawn mixture.

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