Mushroom and spring onion omelette

Name: Mushroom and spring onion omelette
Ingredients: 2 eggs; pinch white pepper; 1 tsp rapeseed oil; 150g mushrooms, sliced; 1 spring onion, chopped; 10g reduced-fat Cheddar, grated

Difficulty: Easy Recipes

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mvchamor

March 31, 2016

Mushroom and spring onion omelette.

Filled omelettes make a fast, yet substantial and nutritious meal, especially served with salad.

Mushroom and spring onion omelette

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Ingredients

Scale

2 eggs
pinch white pepper
1 tsp rapeseed oil
150g mushrooms, sliced
1 spring onion, chopped
10g reduced-fat Cheddar, grated

Instructions

Break the eggs into a bowl, add the pepper, beat with a fork and set aside.
Heat the oil in a pan and cook the mushrooms and spring onion for 5 minutes over a medium heat, stirring regularly, until soft.
Stir the egg into the mushrooms/onion for 1 minute, then cook gently for 3 minutes, using a spatula to ease the omelette from the sides of the pan.
When the omelette is cooked, sprinkle the cheese on top and turn it out onto a plate, folding the omelette in half.