VEGETARIAN AND VEGAN RECIPES

BRUCE MILLS’ MUSHROOM AND CHEDDAR CHEESE OMELET

INGREDIENTS:

· 2 Eggs, fresh, large · 1 Tbs. Water · Salt, pinch · Black Pepper, freshly ground · 1½ Tbs. Butter FILLING: · 200g Mushrooms, sliced · 100g Leeks, chopped · 1 Red Pepper, fresh, chopped · 100g Cheddar Cheese, grated “KOSHER” · 1 Tbs. Canola Oil “KOSHER” · ½ Tbs. Soy Sauce “KOSHER”

DIRECTIONS:

1. Preheat oven to 180°C. 2. Fry mushrooms, leeks and peppers in oil until they soften. 3. Add soy sauce and grated ¾ of Cheddar cheese. Cook until melted and warm. 4. Crack the eggs into a large bowl and mix together with a fork. 5. Add salt, pepper, water and beat again. 6. Whisk until fluffy. 7. Place the butter into a small frying pan over a medium heat. 8. When the butter starts to melt, pour the egg mixture into the center of the pan and cook for ~ 1-2 minutes until egg mixture is set. 9. Cook the omelet for ~ 1 added minute then loosen the edges of the egg using a spatula. 10. Lift and fold the omelet in half. 11. Tilt the pan and slide the omelet off onto a glass dish. 12. Fill the omelet with the filling. 13. Fold in half. 14. Sprinkle the rest of the cheddar cheese over omelet and place in preheated oven for ~ 5 minutes. 15. Serve hot Source: Rabbi Alan Ira Silver