Mushroom Omelette

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I love a good omelette! This one is quick and easy, giving you a little protein boost at the start of the day, or even makes a simple and satisfying light lunch to keep you going!

Prep Time: 5 mins | Cooking Time: 5 mins | Serves: 1

Ingredients final 

2 eggs

3 or 4 white mushrooms

1 teaspoon of rapeseed oil

A handful Rocket, Spinach and Watercress

1 juicy vine tomato chopped into wedges

A pinch of salt

A few grinds of black pepper

 

Method final

  1. Firstly, prepare your salad on your plate. Take a handful of rocket, spinach and watercress and place on the side of your plate and top with the tomato. Sprinkle with a little salt and pepper (if desired) or you could drizzle with a little olive oil and balsamic.
  2. Next, slice your mushrooms thinly on a chopping board.
  3. Take a small (preferably non-stick) pan and heat your oil using a medium-high heat.
  4. Add your mushrooms and cook them for about 5 minutes on a slightly lower heat, stirring occasionally.
  5. Meanwhile, whisk your eggs up in a bowl.
  6. Once your mushrooms have turned golden and softened, fairly positioned them across the pan then add a little dash of oil along with your eggs.
  7. Lower the heat, and cook for about 3-4 minutes checking the under-side occasionally to ensure it doesn’t burn.*
  8. Once the omelette has almost cooked through, you can fold it in half. Once its folded, you can flip the omelette onto the other side and cook for a couple of minutes.
  9. Serve with your salad and enjoy!

*The use of a baking spatula will assist with this. Their flexible silicone material makes it easy to move the omelette without breaking it.