Healthy mushroom omelette

Name: Healthy mushroom omelette
Yield: Serves 1
Ingredients: Spray cooking oil; Handful button mushrooms; 2 eggs; Handful fresh herbs of your choice, chopped (optional); 1 slice wholemeal toast, cut into triangles

Published: 12 Nov 02
Updated: 18 Mar 24

Test kitchen approved

This healthy mushroom omelette is ready in just 10 minutes. It’s a tasty dairy-free, vegetarian breakfast recipe that you’ll come back to again and again.

Serves 1
Hands-on time 5 min, cooking time 10 min

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Ingredients

Spray cooking oil
Handful button mushrooms
2 eggs
Handful fresh herbs of your choice, chopped (optional)
1 slice wholemeal toast, cut into triangles

Method

Spray a frying pan with oil and heat over a medium-high heat. Add the mushrooms and cook for 5 min, then remove from the pan and keep warm.
Whisk the eggs with black pepper, then spray the pan with more oil. Add the eggs, shaking the pan well, then add the mushrooms back to the pan along with the herbs, if using.
Cook the omelette for a couple of min, tilting the pan to allow the uncooked egg to run to the edges. Serve with the toast alongside.

Recipe from November 2002 Issue

Nutrition

Nutrition: per serving

Calories: 290kcal
Fat: 12.7g (3.3g saturates)
Protein: 22g
Carbohydrates: 18g (1.5g sugars)
Fibre: 3.8g
Salt: 0.9g

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Healthy mushroom omelette

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