Mushroom Omelette with Mashed Potato Pancake and Celery & Alfalfa Salad

by Julie Gibbons on February 14, 2011

Mushroom Omelette with Mashed Potato Pancake & Celery and Alfalfa Salad

This is a nice and light meal – and even with the mashed potato cakes, is really quick to boot. It clearly doesn’t need me to describe a method here, although I will list the ingredients for you. This YouTube video describes an easy way to make mashed potato pancakes.

serves 4

for the omelette:

dash of organic olive oil
1 sliced onion
omelette herbs (we bought some beautifully fragrant dried herbs at the longest market in France in Arles)
4 organic eggs, beaten
handful of organic mushrooms, sliced

for the alfalfa salad:

2 x organic celery sticks, sliced
handful of organic alfalfa sprouts
handful of Suma Omega Mix
1 tablespoon lime juice
3 tablespoons organic rapeseed oil
sprinkle of Herbamare seasoning

for the potato pancakes:

500g leftover mashed potato
seasoned to taste
1 organic egg, beaten
90g plain flour
60ml organic semi-skimmed milk
splash of organic frying oil

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