Ingredients:
-7 eggs
-Enoki mushrooms
-Red swiss chard
-Green onion
-Parmesan
-Chives
-Black sesame seeds
-Sea salt and black pepper
Method:
Heat a pan with a little olive oil. Beat 7 eggs and pour them into the pan.
Grate 1/4 cup parmesan cheese into the eggs.
Place chard leaves onto half of the mixture and top with enoki mushrooms.
Cover the pan and cook on medium for 4 or 5 min until the egg mixture firms up.
Salt and pepper to taste and lay on the chives.
Fold and serve with our avocado salad with spicy balsamic dressing and Jonny Hetherington Essentials Original Ketchup.
Voila! Enoki mushroom parmesan omelette.
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