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Ingredients

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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A star rating of 4.7 out of 5.27 ratings
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