Vegetarian Bagel with Ballymaloe Relish or Ballymaloe Pepper Relish
- Cooking Time: 20 minutes
- Serves: 2
- Allergens: Gluten, dairy, mustard seeds
Description
It’s hard to beat a bursting-at-the-seams bagel for breakfast or brunch – so we recommend making two of these baked beauties! This Veggie Bagel has mushroom, spinach, cheese, tomatoes and egg as its core flavours, but feel free to add your own selection of vegetables too. Be warned: this bagel is so good, you’ll want it for breakfast, lunch and dinner. A big dollop of Ballymaloe Relish brings the whole thing together in vibrant, juicy style, or try adding Ballymaloe Pepper Relish for a little bit of chili heat!
Ingredients
- 2 bagels
- 2 tbsp olive oil
- 200g Cheddar
- 100g mushrooms (chopped)
- Handful of spinach
- 4-6 sundried tomatoes
- 2 eggs
- Salt & pepper
- Ballymaloe Relish
Dietary Suitability
- Contains Dairy
- Contains Mustard Seeds
- Contains Gluten
- Suitable for Vegetarians
Method
- Heat a non-stick frying pan with 1 tablespoon of olive oil, add in the chopped mushrooms, and season with a pinch of salt & pepper. Fry until nearly cooked, then add in the spinach to wilt for the last minute or two. Pop on to a large cold plate and allow it to cool.
- Heat a smaller non-stick frying pan and add another tablespoon of olive oil. Beat the two eggs in a bowl and season with a pinch of salt & pepper. Add in the cooled, cooked mushrooms and spinach mixture and stir to combine. Using a flat-bottomed wooden spoon, pull the sides of the omelette to the centre and tilt the pan to fill the gaps with the remaining raw egg mix. Continue until the omelette has set, which should take around 2 minutes. Carefully flip the omelette over for 30 seconds to seal the top. Flip on to a clean chopping board while you prepare the rest of the components.
- Take your freshly toasted bagels and slather both sides in Ballymaloe Relish or Pepper Relish, place half of your mushroom & spinach omelette on top, then your Cheddar cheese, a few baby spinach leaves, and 2 delicious sundried tomatoes. Pop on the lid and take a BIG bite.
