Name: Mushroom Omelette (no cheese)
Prep time: 15 min
Yield: 88.5 grams
Ingredients: 1 tsp of oil, olive, salad or cooking (5 g); 20g mushrooms, white, sliced; 1 large sprig of parsley, fresh, roughly chopped; 2 units of eggs, chicken, beaten

Ingredients

or1 tsp of oil, olive, salad or cooking (5 g)

or20g mushrooms, white, sliced

or1 large sprig of parsley, fresh, roughly chopped

or2 units of eggs, chicken, beaten

Preparation

Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the parsley. Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again. Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve.

1 tbsp olive oil handful button or chestnut mushrooms, sliced small handful parsley leaves, roughly chopped 2 eggs, beaten

Nutritional information

	Per 100 g	Per portion (89 g)	% DRI
Energy	78 kcal	69 kcal	3 %
Protein	8 g	7 g	14 %
Carbohydrate	0 g	0 g	0 %
Sugars	0 g	0 g	0 %
Fat	5 g	5 g	6 %
Fatty acids, total saturated	1 g	1 g	3 %
Fiber	0 g	0 g	1 %
Sodium	135 mg	120 mg	5 %

Recipes ofJoana Jardim

Registered Dietitian · 26980

I will help you to eat healthier and feel happier

Mushroom Omelette (no cheese)

Sunday, August 31, 2025