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Cheesy Herb Omelette Burgers

These taste even better than they sound - trust us! - by Kim Meredith
  • 02 Sep 2019
Cheesy Herb Omelette Burgers
Prep: 20 Minutes - Cook: 15 Minutes - Easy - Serves 4
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TIP! Keep omelettes warm by placing on an oven tray lined with baking paper and covered with foil, in a very slow oven (120C). Turkish rolls are available from major supermarkets. 

Ingredients

50g butter, chopped

400g sliced mushrooms

4 round Turkish rolls, split, toasted

1/3 cup tomato chutney

60g bag baby spinach leaves

Extra chutney, to serve

OMELETTE

8 eggs

¼ cup thinly sliced fresh chives

1/3 cup finely chopped fresh parsley

1 tablespoon olive oil

1 cup grated mozzarella

½ cup shredded parmesan

Method

  1. To make omelette, whisk eggs with chives, parsley and salt and pepper in a large bowl. Divide evenly between two bowls.

  2. Brush half the oil over base a medium, non-stick frying pan (top measures 28cm, base measures 23cm base) over a medium heat. Add one egg portion. Swirl to coat base of pan. Sprinkle with half the combined cheeses. Cook for about 2 to 3 minutes, or until eggs are set and cheese melted. 

  3. Fold omelette in half. Slide onto a large plate. Repeat with remaining oil, egg portion and cheese to make another omelette. Cut each omelette in half crossways. Keep warm.

  4. Return same pan to a medium heat. Add butter and mushrooms. Cook, stirring occasionally, for about 3 to 4 minutes, or until browned and tender. Season with salt and pepper.

  5. To assemble, spread 1 tablespoon of the chutney over base of each roll. Top with omelette, mushrooms, spinach and extra chutney. Replace roll tops. 

  • Easy Entertaining
  • omelette recipe
  • egg breakfast recipes
  • easy breakfast recipes
  • breakfast in bed
  • best ever burgers
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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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