Mushroom and Spring onion omelette

Vegetarian and Nut-Free

Serving: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• 2 eggs

• Pinch of white pepper

• 1 Tsp oil of your choice

• 150g mushrooms, sliced

• 1 spring onion, chopped

• 10g reduced-fat cheddar, grated.

Method

STEP 1 

Break the eggs into a bowl, add the pepper, beat with a fork and set aside. 

STEP 2 

Heat the oil in a pan and cook the mushrooms and spring onion for 5 minutes over a medium heat, stirring regularly, until soft. 

STEP 3 

Stir the egg into the mushrooms/onion for 1 minute, then cook gently for 3 minutes, using a spatula to ease the omelette from the sides of the pan. 

STEP 4 

When the omelette is cooked, sprinkle the cheese on top and turn it out onto a plate, folding the omelette in half.