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.