Mushroom omelette

Prep: 5 mins
Cook: 10 mins
Mushroom omelette
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.

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