Cheesy Omelette with Mushroom Saute Recipe | Legendairy

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Cheesy Omelette with Mushroom Saute

2
Easy
5 MINS
10 MINS

An omelette makes a complete fuss free dinner for nights when cooking is just not on the agenda!

INGREDIENTS

  • 2 eggs
  • 2 tablespoons water
  • 50g 50% reduced fat cheddar cheese, grated
  • 150g grape tomatoes, halved
  • 1/4 cup finely chopped continental parsley
  • 200g baby button mushrooms
  • 1/4 cup water, extra
  • pepper, to taste
  • chopped continental parsley, extra for sprinkling

METHOD

  1. Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese, tomatoes and 2 tablespoons of parsley.
  2. Pour half the egg mixture into a non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving dish, keep warm, and repeat with remaining mixture to make another omelette.
  3. Heat non-stick frypan and add mushrooms and water and saute; until cooked through. Season to taste and stir in remaining parsley. Serve mushrooms on the Cheesy Omelette sprinkled with chopped parsley.

NUTRITION (PER SERVE)

Energy (kj) 810
Protein (g) 20
Fat, Total (g) 10.4
Saturated (g) 4.3
Carbohydrates (g) 3
Sugars (g) 2
Dietry Fibre (g) 4
Sodium (mg) 272
Calcium (mg) 286
Iron (mg) 3
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