-
Prep:5 mins
Cook:10 mins
- Serves 1
- Easy
Nutrition per serving
-
kcal 391
-
fat 33g
-
saturates 10g
-
carbs 0.3g
-
sugars 0.2g
-
fibre 0.7g
-
protein 22g
-
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
Tip
Making it with leftoversThis recipe is so adaptable - use whatever you have left over in your fridge, such as cheese, bacon, fresh herbs or sliced cooked potatoes.
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.
