- 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.
- 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.