Mushroom omelette
Prep:
5 mins
Cook:
10 mins
Omelettes are quick and easy to make. An ideal lunch for a busy mum.
2 tsp sunflower oil
Knob of butter
50g mushrooms, sliced
1 garlic clove
2 eggs
1 tsp fresh herbs - parsley or chives are ideal
Salt and freshly-ground black pepper
Lightly-dressed salad to serve
Add half of the oil and butter to a small non-stick frying pan. Once the butter is foaming, add the mushrooms and garlic.
Season and then sauté for 2-3 minutes, making sure the garlic doesn't brown.
Tip into a bowl and set aside.
Wipe the frying pan and return to the hob.
Break the eggs into a bowl, lightly beat and season.
Add the remaining oil and butter to the pan. When the butter is foaming, pour in the egg mixture making sure the bottom of the pan is fully coated.
Stir the mixture slowly and when the eggs are almost set, scatter over the mushrooms and fold in half.
Gently slide the omelette onto a serving plate. Serve with a lightly dressed salad.
Serves
1
Preparation Time
5 minutes
Cooking Time
10 minutes
Main ingredients
Eggs, Vegetables
Recipe Type
Easy, Healthy, Quick Meals, Breakfast, Vegetarian, Classics
Special Info
Vegetarian
Level of Difficulty
Easy
Leave out the garlic for a really nutritious breakfast.
