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Mushroom and spring onion omelette


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


  1. Break the eggs into a bowl, add the pepper, beat with a fork and set aside.
  2. Heat the oil in a pan and cook the mushrooms and spring onion for 5 minutes over a medium heat, stirring regularly, until soft.
  3. 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.
  4. When the omelette is cooked, sprinkle the cheese on top and turn it out onto a plate, folding the omelette in half.