Cheesy mushroom omelette
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Whip up a tasty omelette with this recipe
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 391 | |
| fat | 33g | |
| saturates | 10g | |
| carbs | 0.3g | |
| sugars | 0.2g | |
| fibre | 0.7g | |
| protein | 22g | |
| low in | salt | 0.9g |
Ingredients
- 1 tbsp olive oil
- handful button or chestnut mushrooms, sliced
- 25g vegetarian cheddar, grated
- small handful parsley leaves, roughly chopped
- 2 eggs, beaten
Method
- STEP 1
Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
- STEP 2
Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
- STEP 3
Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.
RECIPE TIPS
MAKING IT WITH LEFTOVERS
This recipe is so adaptable - use whatever you have left over in your fridge, such as cheese, bacon, fresh herbs or sliced cooked potatoes.Recipe from Good Food magazine, March 2006
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