November 6, 2017

Stoddart on the Plate.

Chorizo & Mushroom OMLETTE


2 Extra large eggs
50ml Cream
½ Tsp fine diced red onion
½ Tsp fine diced mushrooms
½ Tsp fine diced chorizo
½ Tsp fine diced spring onions
½ Tsp green peas
Salt and pepper to taste
120mm non-stick fry pan




  1. Whisk eggs with cream and season
  2. Place all raw ingredients in non-stick pan and pour in egg mix
  3. Input cooking settings into the Woodson Pronto oven as follows: Stage 1 cooking, 220°C, 3 ½ minutes, 100% fan & elements at level 4
  4. Place in oven to begin cooking process
  5. Remove from oven, fold in half and serve.


T. 1300 79 9154

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