Cheese and Mushroom Omelette

Serves: 1
Time: 15 minutes


  • 1 tbsp olive oil
  • handful button or chestnut mushrooms , sliced
  • 25g vegetarian cheddar, grated
  • small handful parsley leaves, roughly chopped
  • 2 eggs, beaten

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.

2) Put the pan back on the heat and swirl the eggs into it. Cook for 1 minute or until set to your liking, swirling with a fork now and again.

3) Spoon the mushroom mix over one half of the omelette. Using a spatula, flip the omelette over to cover the mushrooms. Cook for a few moments more, and lift onto a warm plate.