Chipotle Mushroom Omelette

Crack the eggs into a bowl and whisk them until well beaten. Season with a pinch of salt and pepper. Set aside.
In a non-stick skillet, heat half the oil over medium heat. Add spring onion and garlic and fry for 2 minutes.
Add the sliced mushrooms and sauté until they become tender and golden brown - about 4-5 minutes.
Stir in the minced chipotle and cook for another minute to infuse the flavours.
Add the sour cream and stir well. Turn the heat off and set aside to make the omelette.
Heat the rest of the oil in a non-stick frying pan over medium heat, pour the beaten eggs into the pan and lower the heat. Let the eggs cook undisturbed for a minute until they start to set around the edges.
Using a spatula, gently lift the edges of the omelette and tilt the skillet to allow the uncooked eggs to flow to the edges.
Once the omelette is mostly set but still slightly runny on top. Flip the omelette to cook on the other side for a few seconds and remove from the frying pan.
Carefully transfer the omelette to a plate, add the cooked mushrooms and garnish with fresh coriander leaves, and serve hot.

Ingredients