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Tuesday, 26 May 2015

Cheesy mushroom omelette

Cheesy mushroom omelette

Eggs have been in the news again recently, see link here , and if you're like me and enjoy eggs why not whip up a tasty omelette with this recipe idea.

Serves 1 (0.3g carbs)

1 tbsp olive oil
handful button or chestnut mushrooms, sliced
25g 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. Place the pan back on the heat and swirl the eggs into it. Cook for 1 min 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 or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and eat by itself or perhaps with a nice salad.

Original Recipe Idea Here

All the best Jan


Roses and Lilacs said...

This sounds really good. I've started eating eggs again but have not made an omelet in a long while.

Lowcarb team member said...

Hi Roses and Lilacs and thanks for your comment.

We always have eggs in the house and omelettes are a favourite, this recipe is lovely, the cheese and mushrooms combine into a tasty dish ...

All the best Jan