Mushroom omelette
Serves 1
Easy
Prep:
Cook:
Whip up this easy veggie omelette in just 15 minutes or less, complete with a cheesy mushroom and parsley filling. Perfect for a speedy breakfast or lunch
Skip to ingredients
- 1 tbsp olive oil
- handful button or chestnut mushroomssliced
- 25g vegetarian cheddargrated
- small handful parsleyleaves, roughly chopped
- 2 eggsbeaten
Nutrition: per serving
- kcal391
- fat33g
- saturates10g
- carbs0.3g
- sugars0.2g
- fibre0.7g
- protein22g
- salt0.9glow
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.
