Prep 5 mins
Cook 10 mins
Kcal 251, carbs 3g, Fibre 1.7g, Protein 22g, Fat 16.5g, Saturates 4.8g, Sugars 2.5g, Salt 0.7g
pinch white pepper
1 tsp rapeseed oil
150g mushrooms, sliced
1 spring onion, chopped
10g reduced-fat Cheddar, grated
1. Break the eggs into a bowl, add the pepper, beat with a fork and set aside.
2. Heat the oil in a pan and cook the mushrooms and spring onion for 5 minutes over a medium heat, stirring
regularly, until soft.
3. Stir the egg into the mushrooms/onion for 1 minute, then cook gently for 3 minutes, using a spatula to
ease the omelette from the sides of the pan.
4. When the omelette is cooked, sprinkle the cheese on top and turn it out onto a plate, folding the omelett