Cheesy Mushroom Omelette

Not everyone likes eggs, and there are those who have an egg allergy. If either of these affects you then this lovely recipe may not be suitable. If, however eggs are your thing, then why not whip up a tasty omelette with this recipe.

(As an aside have you also seen the post ... The Times: More Eggs Please Cholesterol is OK Now)
 
Anyway on with the recipe for Cheesy Mushroom Omelette

Ingredients
Serves 1 and only 0.3g carbs

1 tbsp olive oil
handful button or chestnut mushrooms, sliced
25g cheddar, grated
small handful parsley leaves, roughly chopped
2 eggs, beaten

Method
1.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.
2.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.
3. 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 enjoy on its own or perhaps with a nice salad?

Original recipe idea here http://www.bbcgoodfood.com/recipes/1744/cheesy-mushroom-omelette

All the best Jan

Thanks Jan. Maybe this is the recipe I need to start me eating eggs again. I'll let you know

Jan1 wrote:

Not everyone likes eggs, and there are those who have an egg allergy. If either of these affects you then this lovely recipe may not be suitable. If, however eggs are your thing, then why not whip up a tasty omelette with this recipe.

(As an aside have you also seen the post ... The Times: More Eggs Please Cholesterol is OK Now)
 
Anyway on with the recipe for Cheesy Mushroom Omelette

Ingredients
Serves 1 and only 0.3g carbs

1 tbsp olive oil
handful button or chestnut mushrooms, sliced
25g cheddar, grated
small handful parsley leaves, roughly chopped
2 eggs, beaten

Method
1.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.
2.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.
3. 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 enjoy on its own or perhaps with a nice salad?

Original recipe idea here http://www.bbcgoodfood.com/recipes/1744/cheesy-mushroom-omelette

All the best Jan

Well, I know it's June ... but the weather in my part of the UK is more like Autumn at the moment.

A great breakfast like this just makes the start of the day good ... I added a few herbs too !

Delicious food.

All the best Jan