Mushroom and chestnut omelette recipe

  • Serves 2
  • 15 mins to prepare and 10 mins to cook
  • 340 calories / serving
  • Healthy
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Mushroom omelette HERO

Preheat the grill to medium-high. Put the eggs in a large bowl, with seasoning, and whisk together.

Put the butter in an ovenproof frying pan and melt over a medium heat. Pour the egg into the pan and cook until set. Scatter over the mushrooms and chestnuts.

Transfer the pan to the grill. Cook for 2-3 minutes, then remove the pan and drizzle the omelette with olive oil. Sprinkle over the parsley, then fold the omelette and cut in half and divide between two plates to serve.

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  • Ingredients

  • 3 large British Lion eggs
  • For the soup

  • 20g butter
  • 75g (3oz) mushrooms, chopped
  • 25g (1oz) whole-cooked vacuum-packed chestnuts
  • 15ml olive oil
  • 1 tbsp chopped parsley
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  • Energy 1398kj 340kcal 17%
  • Fat 29g 41%
  • Saturates 10g 50%
  • Sugars 1g 1%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 4.5g Protein 15.4g Fibre 1.3g

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