Whip up this easy veggie omelette in just 15 minutes or less, complete with a cheesy mushroom and parsley filling. Perfect for a speedy breakfast or lunch
Prep:5 mins
Serves 1
1 tbsp olive oilhandful button or chestnut mushrooms, sliced25g vegetarian cheddar, gratedsmall handful parsley leaves, roughly chopped2 eggs, beaten
STEP 1Heat 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.STEP 2Place 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.STEP 3Spoon 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 serve with oven chips and salad.
