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Mushroom and spring onion omelette

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Mushroom and spring onion omelette
Filled omelettes make a fast, yet substantial, meal, especially served with salad.
Serves
1
Prep
5 minutes
Cook
10 minutes
Each 310g serving contains (excludes serving suggestion)
KCal
251
Carbs
2.7g
Fibre
1.7g
Protein
22.2g
Fat
16.5g
Saturates
4.8g
Sugars
2.5g
Salt
0.65g
Fruit/Veg Portion
1
Ingredients

Ingredients

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

Method

Recipe 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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