Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fast, filling breakfast or light supper.
Equipment: Non-stick frying pan
Measures and names
Ingredients
- 3 eggs
- Knob of butter (about 15g)
- 100 g mushrooms, sliced
- 40 g cheddar, grated
- Salt and black pepper
Optional extras
- Small handful of fresh parsley or chives
Method
- Melt half the butter in a non-stick frying pan over a medium heat. Fry the mushrooms for 3–4 minutes, until golden, then tip onto a plate.
- Beat the eggs with a little salt and pepper. Melt the rest of the butter in the pan and pour in the eggs.
- As the eggs begin to set, draw the edges into the middle and tilt the pan so the runny egg flows to the sides.
- When almost set, scatter the mushrooms and cheese over one half. Fold the omelette over and slide onto a plate.
Swaps and tips
Add a handful of spinach with the mushrooms, or swap the cheddar for any cheese you have. Frozen sliced mushrooms work well and save chopping.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 2 g | 1 g | 41 g | 505 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
