Mushroom omelette recipe

  • Serves 4
  • 10 mins to prepare and 16 mins to cook
  • 470 calories / serving
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Mushroom OmeletteHERO

Heat 2 tbsp olive oil in a non stick frying pan, add the mushrooms and garlic and cook over a high heat for 3-4mins or until golden. Season to taste then transfer to a plate and keep warm. Wipe out the pan.

Beat the eggs with seasoning and 4 tsp cold water. Heat a little of the remaining oil in the frying pan, add a quarter of the eggs and cook for 2-3mins, pushing the cooked egg into the centre of the pan as it cooks, allowing the runny egg to fill its place.

When the base is golden, scatter a quarter of the mushrooms and cheese over the centre of the omelette. Tip the pan to fold the omelette onto a warm plate. Repeat to make 3 more omelettes in the same way.

  • Ingredients

  • 60ml olive oil
  • 200g Redmere Farms mushrooms, sliced
  • 1 garlic clove, crushed
  • 12 eggs
  • 100g full flavoured cheese, grated
  • salt
  • black pepper
  • Energy 1955kj 470kcal 24%
  • Fat 41g 59%
  • Saturates 12g 60%
  • Sugars 1g 1%
  • Salt 1g 17%

of the reference intake
Carbohydrate 0.4g Protein 26.1g Fibre 0.8g


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