That’s where this mushroom omelette recipe comes in, a dish that’s incredibly easy to throw together when you’re entertaining. We went for an all-out Mediterranean theme in our latest spring issue of Ricardo magazine, filled with our favourite recipes from around the region, classic dishes we can’t resist and even an Easter brunch with a Mediterranean twist. In an 11-inch (28-cm) non-stick, ovenproof skillet over medium heat, cook mushrooms in oil until tender and golden brown, about 12 minutes. Transfer skillet to oven and bake for 15 minutes or until omelette is cooked through. Meanwhile, for the bread crumbs, in a small skillet over medium heat, brown the garlic in oil.

Source: thestar March 21, 2018 19:52 UTC