Cheesy mushroom omelette

10-30 minutes 400 kcal or less cheddar cheese egg eggs mains mushroom mushrooms omelette parsley quick

N/A

Source

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

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.

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.

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.