Mushroom, Rocket & Tomato Omelette
Serves 4
Ingredients:
- il spray
- 8 eggs
- 2 tablespoons chopped fresh chives
- 1 cup mushrooms, sliced
- 1 red onion, finely diced
- 1 cup rocket or baby spinach, finely chopped
- 1 cup cherry tomatoes, halved
- 2 tablespoons Parmesan cheese, grated
Whisk eggs and chives together in a bowl. Set aside. Heat a small frying pan that has been sprayed with oil. Sauté onion and mushrooms until soft. Pour the egg mixture into the hot pan. Cook for 1‐2 minutes, or until the underside is firm. Use an egg slice to move the runny top of the mixture underneath to allow all of the mixture to cook. Sprinkle top of omelette with rocket or spinach, tomatoes and Parmesan cheese. Use an egg slice to fold the omelette in half. Serve immediately.
Tip:
If you have diabetes, have a smaller serve of the omelette with ½ a multigrain English muffin or slice of toast.
