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
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
To make omelette, whisk eggs with chives, parsley and salt and pepper in a large bowl. Divide evenly between two bowls.
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.
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.
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.
To assemble, spread 1 tablespoon of the chutney over base of each roll. Top with omelette, mushrooms, spinach and extra chutney. Replace roll tops.