Mushroom and spring onion omelette
prep: 5 minutes
cook: 10 minutes
serving: 1
Nutrition Facts
each serving
KCal
251
Carbs
2.7g
fiber
1.7g
Protein
22.2g
Fat
16.5g
Saturates
4.8g
Sugars
2.5g
Salt
0.65g
Fruit/Veg Portion
1
Ingredients
all 6 types- 2 eggs
- pinch white pepper
- 1 tsp rapeseed oil
- 150g mushrooms, sliced
- 1 spring onion, chopped
- 10g reduced-fat Cheddar, grated
Directions
4 steps in totalStep 1
Break the eggs into a bowl, add the pepper, beatwith a fork and set aside.
Step 2
Heat the oil in a pan and cook the mushrooms andspring onion for 5 minutes over a medium heat, stirring regularly, untilsoft.
Step 3
Stir the egg into the mushrooms/onion for 1minute, then cook gently for 3 minutes, using a spatula to ease theomelette from the sides of the pan.
Step 4
When the omelette is cooked, sprinkle the cheeseon top and turn it out onto a plate, folding the omelette in half.
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