Cheese & Mushroom Omelette


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


Step 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.

Step 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.

Step 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 serve with oven chips and salad.

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