This simple recipe is great for breakfast, dinner or lunch, and works great with a side salad or wedges.
- 1 tbsp Olive oil
- 10.5/300 Oz./g Mushrooms
- 6 Eggs
- 7/200 Oz./g Courgette
- 1.7/50 Oz./g Mild cheddar cheese
- 1 tbsp Fresh parsley
- 1 tbsp Butter
- 1/2 tsp Salt and pepper
Heat the olive oil in a large ovenproof frying pan over a high heat, slice the mushrooms and fry until tender. Grate the courgette and fry for a further minute to soften the courgette.
In a bowl, combine the beaten eggs, grated cheese, fried mushrooms & courgette, season with salt and pepper and mix well.
Preheat the grill to a medium heat. Melt the butter in the pan then add the egg mixture and gently stir the mixture and move the pan around to evenly spread the eggs.
Place the omelette under the grill for 3-4 minutes to set the top of the omelette and to melt the cheese fully. Once golden brown and fluffy, remove from the grill and serve.