BALSAMIC MUSHROOM, CARAMELIZED ONION & FETA FOLDOVER

Fresh and healthy, a fold-over omelette recipe that takes brunch to a whole new level.

Eggs, perfect for brunch - and oh-so-many ways to make them. This particular recipe combines all my favourite flavours to make a mouthwatering dish.

You will need:

Eggs

Mushrooms

Spring onions

Feta Cheese

Salt and Pepper

Balsamic vinegar and Oil

In this recipe, the mushrooms and onions are cooked beforehand and mixed with balsamic vinegar to let the mixture rest and flavours assimilate.

Eggs are cooked when ready to serve. Egg whites can also be used instead of whole eggs for a lighter option. The eggs are folded over, and not flipped over like a traditional omelette, so make sure to use enough eggs so that the shell for the fold-over is not too thin to avoid breaking.

Cook the egg till the top is almost cooked, to make sure the eggs cook through once folded. Leave it too long, and the omelette will lose its moisture - fold it over too quick and you might have some uncooked gooey bits of egg to deal with!

I like to use feta in brine. The brine makes the feta inherently salty, so season the eggs with salt according to your preference after tasting the feta. Extra salt easily overwhelms most dishes, and this one more so.

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Recipe:

Ingredients:

2 eggs, or 3 egg whites

1 cup sliced mushrooms

1/2 cup white onions sliced fine

1 tsp balsamic vinegar

2 tbsp feta cheese, crumbled

pinch of salt and pepper

3 tbsp greens of onions, sliced fine

2 tbsp oil ( of choice), divided into 3 parts (to be used at different time)

Method:

In a pan (8" diameter works well) , heat oil and cook onions until brown and caramelized. Remove from the pan and keep aside.

In the same pan, cook mushrooms in oil till sweating and fragrant. Do not add salt, as the mushroom will weep. Remove mushrooms from heat and add to onions.

Add balsamic vinegar to mushroom and onion mix and let rest.

Beat eggs, add salt to taste.

In the same pan, heat oil and pour in beaten eggs. Cover and cook till the the top is almost done. Do not over cook the top - eggs will lose all its moisture if you do.

In one half (in a semi -circle) spoon in the mushroom mixture. Do not spoon in any extra liquid.

Sprinkle feta and greens of onions.

Fold the other half of the egg over to cover most of the mix. Cover and cook a few minutes.

With a flat spatula, lift the entire fold-over egg and transfer to the plate.