Mushroom Omelette
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 Eggs
- 250 g Mixed mushrooms
- 1 tbsp Skimmed milk
- 1 pinch Fine sea salt and ground black pepper
- 30 g Mature cheddar (grated)
- 1 handful Fresh parsley
- 1 tsp Olive oil
Method
- Crack 4 Eggs into bowl and add 1 tbsp Skimmed milk and 1 pinch Sea salt and black pepper and lightly whisk.
- Slice 250 g Mixed mushrooms into thin slices.
- Heat 1 tsp Olive oil in a pan and once hot add the mushrooms. Gently cook for 3 minutes until they have softened. Remove them from the pan and set aside.
- Put the pan back on the heat and add half the whisked eggs. Leave for around 5 seconds and then swirl the pan so that the whole surface is covered. Cook for around 30 second and then swirl the pan again and cook for another 30-60 second until the eggs have set.
- Add half the mushrooms, half of the 30 g Mature cheddar and half of the 1 handful Fresh parsley to one half of the omelette.
- Fold the other half on top and cook until the cheese has melted. Slide on to a plate and serve. Repeat with a second pancake.