Herb omelette recipe

  • Serves 1
  • 5 mins to prepare and 10 mins to cook
  • 238 calories / serving
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Herb omletteHERO

Mix all the chopped herbs together and set aside. Break the eggs into a bowl and season.

Heat the oil in a pan over a medium heat. Fry the mushroom for 5 minutes, add the tomatoes and  the herbs and stir for 2 minutes.

Stir the egg into the mushroom mixture for 1 minute, then cook gently, using a spatula to keep it from sticking to the sides of the pan.

When the omelette is cooked, sprinkle on the remaining herbs and ham, fold the omelette in half and turn out onto a plate.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1tsp fresh parsley
  • 1tsp fresh dill, chopped
  • 1tsp fresh chives, chopped
  • 2 free range eggs
  • 1tsp sunflower oil
  • 4 mushroom, sliced
  • 6 cherry tomatoes (4 to 6)
  • 50g (2oz) ham, cut into small strips
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  • Energy 990kj 238kcal 12%
  • Fat 15.2g 22%
  • Saturates 6.1g 30%
  • Sugars 14.4g 6%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 14.3g Protein 10.4g Fibre 1g

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