GREEBA Farm Mushrooms is supporting Farmhouse Breakfast Week to encourage more people to eat breakfast.
The local mushroom farm is supporting the "Shake Up Your Wake Up" initiative which encourages the public to eat in the morning.
The following recipe, which uses locally sourced produce, has been provided by Greeba Farm Mushrooms to tempt your tastebuds this morning:
Brunch packed omelette
Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: Serves 2
Ingredients
100g new potatoes - thickly sliced
4 slices of Manx cured bacon - finely chopped (or diced ham)
200g Greeba Farm white button mushrooms - sliced
4 medium Manx eggs - beaten
3 tbsp Isle of Man Creamery semi-skimmed milk
1 tomato - sliced
Salt and ground black pepper
Fresh chopped herbs to garnish
Method
1. Boil the potatoes for five to six minutes until tender, then drain.
2. Meanwhile, heat one tbsp oil in a small non-stick frying pan and fry bacon for about 2 two minutes.
3. Add the mushrooms and fry for about three minutes then stir in the potatoes.
4. Whisk the eggs and milk together, season and pour into the pan.
5. Cook gently for three to four minutes. Loosening the edges with a spatula.
6. Place under a preheated grill for two to three minutes, adding the tomatoes for the last one minute, until golden and cooked throughout.
7. Cool slightly before turning out of the pan.
8. Sprinkle with fresh chopped herbs and serve.
Top tip
Use up left over boiled potatoes and off cuts of ham or bacon.
This recipe is from shakeupyourwakeup.com.
For more information on Farmhouse Breakfast week click here. For more information on Greeba Farm Mushrooms visit www.greebafarm.co.im.
