Ingredients
- 2 eggs
- 50ml whole milk (or almond milk)
- 1 tsp butter
- 5 mushrooms, sliced
- 1/2 large tomato, diced
- 1/2 onion, diced
- small handful of spinach
- 20g cheddar cheese
- salt and pepper to season
Instructions
- In a large nonstick (I use ceramic) frying pan, heat the butter over medium-high heat. Add the mushrooms, onion and tomato. Cook for 3 minutes, stirring frequently, until mushrooms and onion are tender. Stir in spinach and continue cooking and stirring just until spinach wilts. Remove vegetables from pan and put into a small bowl.
- In medium bowl or jug, beat the eggs, milk salt and pepper with a fork or whisk until well mixed. Reheat same frying pan over medium-high heat. Quickly pour egg mixture into pan. While sliding pan back and forth rapidly over heat, quickly stir with spatula to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelette. Do not overcook - the omelette will continue to cook after folding.
- Place cooked vegetable mixture over half of the omelette and top with cheese. With a spatula, fold other half of omelette over the vegetables. Gently slide out of pan onto plate. Serve immediately.
Nutrition Facts
Vegetable & Cheese Omelette Recipe
Serves: 1
Amount Per Serving: | ||
---|---|---|
Calories | 350 | |
% Daily Value* | ||
Total Fat | 0 | |
Saturated Fat | 0 | |
Trans Fat | ||
Cholesterol | 0 | |
Sodium | 0 | |
Total Carbohydrate | 0 | |
Dietary Fiber | 0 | |
Sugars | ||
Protein |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Laura Rimmer