Cheesy Mushroom Omelette
An omelette is surprisingly filling and makes a deliciously quick breakfast.
- Spray oil
- 100g Chestnut mushrooms, sliced
- 2 Large free-range eggs
- A pinch of salt
- Freshly ground black pepper
- 30g Reduced-fat Cheddar cheese
- A few chive, snipped
- 2 x30g Wholegrain toast
Lightly fry a small non-stick frying pan with oil and cook the mushrooms over a medium heat, stirring and tossing them, for 4-5 minutes until golden brown. Reduce the heat to low. Crack the eggs into a bowl and beat with a fork. Season with the salt and a little black pepper.
Pour the beaten eggs into the pan, tilting it to spread the mixture over the base and up to the sides. Cook over a low heat until the omelette is almost cooked on top and set golden underneath. Sprinkle the cheese and chives over the top and fold the omelette in half to cover the mushrooms. Cook for 1-2 minutes until the cheese melts and the omelette is just set but still creamy.
Slide the omelette out of the pan onto a serving plate and eat with the toast on the side.
TIP: You could serve this with some spinach or grilled tomatoes.