Name: Mushroom Omelette
Prep time: 15 min
Yield: 113.5 grams
Ingredients: 1 tsp of oil, olive, salad or cooking (5 g); 20g mushrooms, white, sliced; 25 grams of cheese, Cheddar, English, grated; 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

or25 grams of cheese, Cheddar, English, grated

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 cheese and 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 25g vegetarian cheddar, grated small handful parsley leaves, roughly chopped 2 eggs, beaten

Nutritional information

	Per 100 g	Per portion (114 g)	% DRI
Energy	152 kcal	173 kcal	9 %
Protein	12 g	13 g	27 %
Carbohydrate	0 g	0 g	0 %
Sugars	0 g	0 g	0 %
Fat	12 g	13 g	19 %
Fatty acids, total saturated	5 g	6 g	30 %
Fiber	0 g	0 g	1 %
Sodium	265 mg	300 mg	13 %

Recipes ofJoanna Derry

Health Coach

Feel good on the inside.. look good on the outside.

Mushroom Omelette

Saturday, August 10, 2024