Recipe by Vidhaata Chatterjee
Ingredients (per wrap)
- 3 medium sized portobello mushrooms/ 4-5 other variety
- 1 leek
- 2 eggs
- handful chopped coriander
- sea salt/ pink Himalayan salt
- coconut oil
- chili flakes (optional)
Note: You will need a 23cm frying pan for the omelette. I find a cast-iron pan works best.
- Wash and thinly slice the mushrooms and leek.
- Crack the eggs into a bowl and whisk with a fork. Add a pinch of salt into the egg mixture and mix in.
- Heat some fat in a frying pan (medium flame) and then add the mushrooms and leek.
- Sauté the vegetables for around 3-4 minutes, until tender. Add a pinch of salt and oregano whilst cooking.
- Add the coriander in at the end and stir.
- If you want to use the same pan for the egg wrap, put the mushrooms and leeks into a bowl and cover to keep warm. Then wipe the pan out with some kitchen towel to ensure there is no residue.
- Use a 23cm frying pan for the egg wrap. Heat the pan on a medium flame.
- Add some fat to the frying pan (make sure that you have enough fat so that the egg does not stick to the pan when it is cooked – I use at least a tablespoon of coconut oil). When the fat has melted, swirl it around so that it covers the base of the pan.
- Pour the eggs into the pan. Move the pan around so that the egg mixture becomes evenly distributed and the whole base of the pan is covered.
- Keep moving the pan to ensure even distribution. When the omelette is beginning to solidify, use a spatula to lightly loosen the edges and stop it sticking to the pan. The omelette should be thin – a bit like a pancake.
- When the eggs have set on the pan-side (the non-cooked side should still appear moist), flip the omelette. If you are not confident at flipping, use a plate that is bigger than the pan and gently slide cooked-side of the omelette onto the plate. Then, carefully turn the plate upside down onto the pan so that the other side can be cooked.
- Cook the other side until it is golden – this should only take a few seconds.
- Slide the omelette onto a plate.
- Put the leek and mushrooms on half of the omelette and gently fold the other half over the mushrooms. Season with chilli flakes for an extra punch of flavour!
TIP: Fold the omelette in half to keep warm if making more than one