150g white button mushroom (sliced)
12 nos cherry tomatoes (halved)
4 large eggs
75g grated cheddar cheese
¼ cup chopped parsley
30g unsalted butter (divided)
¼ tsp salt
¼ tsp ground white pepper
- Preheat oven at 220C.
- Heat up a skillet with 15g unsalted butter, saute the sliced button mushroom until soft. Add in cherry tomatoes, do a quick stir. Remove and set aside.
- In a mixing bowl, add in eggs, salt and ground white pepper. Whisk until combined. Stir in the button mushroom, cherry tomatoes, grated cheddar cheese and chopped parsley. Stir to combine.
- Melt remaining 15g unsalted butter in the skillet. Add in the egg mixture. Cook until the egg mixture are nearly set. Transfer the skillet into the oven and continue to cook until just set and top is golden. Remove and serve.