Name: Mushroom and spring onion omelette
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 1
Ingredients: 2 eggs; pinch white pepper; 1 tsp rapeseed oil; 150g mushrooms, sliced; 1 spring onion, chopped; 10g reduced-fat Cheddar, grated

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

Serves

Prep

5 minutes

Cook

10 minutes

Nutrition information

Each 310g serving contains (excludes serving suggestion)

KCal: 251
Carbs: 2.7g
Fibre: 1.7g
Protein: 22.2g
Fat: 16.5g
(Medium)
Saturates: 4.8g
(Medium)
Sugars: 2.5g
(Low)
Salt: 0.65g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

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

Step 1

Break the eggs into a bowl, add the pepper, beat with a fork and set aside.

Step 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.

Step 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.

Step 4

When the omelette is cooked, sprinkle the cheese on top and turn it out onto a plate, folding the omelette in half.

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.