Cheesy mushroom omelette
Whip up a tasty omelette with this recipe
- Prep: 5 mins
Cook: 10 mins
- Serves 1
- Easy
Ingredients
- 1 tbsp olive oil
- handful button or chestnut mushrooms, sliced
- 25g vegetarian cheddar, grated
- small handful parsley leaves, roughly chopped
- 2 eggs, beaten
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
-
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.
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