Mushroom Omelette
This Mushroom Omelette is a filling and protein packed meal, whether you have it for dinner or breakfast. Low on calories, but high on taste, this is light enough for a post workout snack option too.
Servings: 2 omelettes
Calories: 232kcal
Ingredients
- 4 Eggs
- 20 Mixed mushrooms
- 1 tablespoon Whole milk
- 1 pinch Sea salt and ground black pepper
- 30 g Mature cheddar grated
- 1 handful Fresh parsley
- 1 teaspoon Olive oil
Instructions
- Crack 4 Eggs into bowl and add 1 tablespoon Whole milk and 1 pinch Sea salt and ground black pepper and lightly whisk.
- Slice 20 Mixed mushrooms into thin slices.
- Heat 1 teaspoon 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.
Notes
- Make sure you have all your fillings ready before you put the eggs in the pan. Omelettes cook quickly and you don't want the eggs to over cook whilst you are still chopping and shredding.
- Don't over beat the eggs, as the omelette won't have a fluffy texture.
- Chop any fillings nice and small to avoid tearing the omelette when you fold it.
- Although you can store and reheat omelettes, they are best served and eaten immediately.
- To cook the omelette, use a pan with sloped sides for ease of moving the mixture during cooking and also so you can slide it out when it has cooked. Make sure the pan isn't too big either, as the omelette will be too thin and split when folding.
- Bring the eggs to room temperature before cooking, as they will cook quicker.
- Choose eggs with a golden yolk for a really nice coloured omelette.
- Add some greens to your omelette by sprinkling some chopped spinach on at the same time as the herbs.
Nutrition
Serving: 1omelette | Calories: 232kcal | Carbohydrates: 10g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 344mg | Sodium: 235mg | Potassium: 583mg | Fiber: 4g | Sugar: 4g | Vitamin A: 806IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 2mg
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