1 Tbsp butter
2 garlic cloves, grated
150g baby button mushrooms
1 tsp dried oregano
8 cherry tomatoes, halved
8 sundried tomato halves
¼ cup pitted kalamata olives
100g feta cheese
Salt & pepper, to taste
Extra virgin olive oil
Fresh rocket, basil and chilli flakes for serving
Preheat oven grill to high. Melt butter in a 24cm cast iron (or ovenproof) pan over medium heat. Add garlic and cook, stirring until fragrant. Add mushrooms and oregano, and cook until golden brown.
Meanwhile, whisk eggs well and season, then pour into the hot pan, swirling to evenly coat. Scatter with fresh tomatoes. Cook, without stirring, for 2-3 minutes or until the bottom of the omelette is set. Transfer omelette to oven and grill until the top is cooked and lightly golden.
Scatter with sundried tomatoes, olives and feta. Toss rocket and basil with a little lemon juice and olive oil. Serve immediately with dried chilli flakes alongside.
Mushroom Pizza Omelette
Mason Road Chenin Blanc is a zesty, fresh and vibrant Chenin with a lengthy finish of dried apricot, pear and honey that balances a little residual sugar with bright acidity. The acidity complements the rich omelette and umami mushrooms. This versatile wine is incredibly food-friendly and well-balanced with a creamy round texture and a lingering aftertaste. The balance of flavours in the omelette work perfectly with its crispness.
*Images and Recipe Provided by The South African Mushroom Farmers’ Association*