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Mushroom and spring onion omelette

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Filled omelettes make a fast, yet substantial, meal, especially served with salad.
Serves
1
Prep
5 minutes
Cook
10 minutes
Each 50g serving contains (excludes serving suggestion)
KCal
251
Carbs
3.0g
Fibre
1.7g
Protein
22.0g
Fat
16.5g
Saturates
4.80g
Sugars
2.5g
Salt
0.70g
Portion Fruit & Veg
2
Ingredients
Ingredients
2 eggs
pinch white pepper
1 tsp rapeseed oil
150g mushrooms, sliced
1 spring onion, chopped
10g reduced-fat Cheddar, grated
Method
  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.
Chefs tips
  • Rather than making a plain omelette with a filling, it’s far tastier to use this method and mix ingredients into the omelette then add a couple of extras into the middle such as cheese or herbs.
  • Almost anything can go into an omelette. Use different cheeses such as goat’s cheese, or lower fat garlic and herb cream cheese.
  • Add freshly chopped herbs such as basil, chives, parsley or tarragon. You could also add a little curry paste or powder.
  • Most vegetables work, although root vegetables need to be pre-cooked. Cooked leftover vegetables such as broccoli, peas, courgettes and carrots are all excellent additions.
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