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Cheesy mushroom omelette

Whip up a tasty omelette with this recipe

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 391
  • Carbohydrates 0.3
  • Saturated Fat 10
  • Sugar 0.2
  • Protein 22
  • Fat 33
  • Fibre 0.7
  • Salt 0.9

Nutrition per serving

  • Calories 391
  • Carbohydrates 0.3
  • Saturated Fat 10
  • Sugar 0.2
  • Protein 22
  • Fat 33
  • Fibre 0.7
  • Salt 0.9

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 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.

Method

  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.

  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.

  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.

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