- 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.
MAKING IT WITH LEFTOVERS
This recipe is so adaptable – use whatever you have left over in your fridge, such as cheese, bacon, fresh herbs or sliced cooked potatoes.
Recipe from Good Food magazine, March 2006