Name: Mushroom Omelette
Prep time: 15 min
Yield: 149.5 grams
Ingredients: 1 tsp of olive oil; 20g mushrooms, white, sliced; 25 grams of '30% less fat' Cheddar cheese; 1 large sprig of parsley, fresh, roughly chopped; 2 large eggs, beaten

Ingredients

or1 tsp of olive oil

or20g mushrooms, white, sliced

or25 grams of '30% less fat' Cheddar cheese

or1 large sprig of parsley, fresh, roughly chopped

or2 large eggs, 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.

Nutritional information

	Per 100 g	Per portion (150 g)	% DRI
Energy	168 kcal	251 kcal	13 %
Protein	13 g	20 g	40 %
Carbohydrate	0 g	0 g	0 %
Sugars	0 g	0 g	0 %
Fat	13 g	19 g	27 %
Fatty acids, total saturated	4 g	7 g	33 %
Fiber	0 g	0 g	1 %
Sodium	224 mg	335 mg	14 %

Recipes ofJoanna Derry

Health Coach

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

Mushroom Omelette

Saturday, August 10, 2024