Egg Pancake with Mushroom Filling
This filling breakfast will energize you for the rest of the day with it's high protein content and nutritious vegetables.
Add bacon, ham, or sausage for more protien.
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- 2 Tbsps olive oil
- 4 button Mushrooms (chopped)
- 6 button Mushrooms (sliced)
- 1 green Bell pepper (seeds removed and chopped)
- 8 eggs
- 1 ½ cups sun-dried tomatoes (roughly chopped)
- 1 ½ cups Arugula
Heat half the olive oil in a frying pan. Add all the mushrooms and the pepper and cook for about 5 minutes, stirring, until lightly browned. Remove from the pan and put into a bowl.
Add the tomatoes to the mushroom mixture and season with salt and pepper.
Heat the grill.
Beat the eggs and season well with salt and pepper.
Heat the remaining oil in a large frying pan and pour in the beaten eggs, tilting the pan to spread it evenly. Cook until the omelette is just set underneath but slightly runny on top.
Remove the pan from the heat and spread with the mushroom mixture.
Place under the grill for a few minutes until the filling is bubbling.
Add the arugula to the cooked omelet and cut into quarters to serve.