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+ servings
Mushroom Pizza Omelette Paired with Mason Road Chenin Blanc
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Servings 4


  • 1 Tbsp butter
  • 2 garlic cloves, grated
  • 150 g baby button mushrooms
  • 1 tsp dried oregano
  • 6 eggs
  • 8 cherry tomatoes, halved
  • 8 sundried tomato halves
  • ¼ cup pitted kalamata olives
  • 100 g feta cheese
  • Salt& pepper, to taste
  • Extra virgin olive oil
  • ½ lemon
  • Fresh rocket, basil and chilli flakes for serving


  • Preheat oven grill to high. Melt butter in a24cm cast iron (or oven proof) pan over medium heat. Add garlic and cook, stirring until fragrant. Add mushrooms and oregano, and cook until golden brown.
     Meanwhile, whisk eggs well and season, then pour into the hot pan, swirling to evenly coat. Scatter with fresh tomatoes. Cook, without stirring, for 2-3 minutes or until the bottom of the omelette is set. Transfer omelette to oven and grill until the top is cooked and lightly golden.
     Scatter with sundried tomatoes, olives and feta. Toss rocket and basil with a little lemon juice and olive oil. Serve immediately with dried chilli flakes alongside.
    Mushroom Pizza Omelette
    Mason Road Chenin Blanc is a zesty, fresh and vibrant chenin with a lengthy finish of dried apricot, pear and honey that  balances a little residual sugar with bright acidity. The acidity compliments the rich omelette and umami mushrooms. This versatile wine is incredibly food-friendly and well-balanced with a creamy round texture and a lingering aftertaste. The balance of flavours in the omelette work perfectly with its crispness.