Mushroom and cheese omelette
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Skip to ingredients
- butterfor frying
- 150g chestnut mushroomssliced
- ½ clove garliccrushed
- 2 eggsbeaten and seasoned
- 50g taleggiosliced
- a handful rocketlightly dressed, to serve
Nutrition: per serving
- kcal396low
- fat31.4g
- saturates16.4g
- carbs0.8g
- sugars0.5g
- fibre1.2g
- protein27.1g
- salt2g
Method
step 1
Heat the grill. Melt a knob of butter in a small non-stick frying pan, add the mushrooms, season and cook until soft and golden. Add the garlic halfway through cooking the mushrooms so it doesn’t burn.
step 2
Scrape the mushrooms out of the pan and add another knob of butter. Pour in the eggs and let the bottom set a little, then draw in the sides and let the uncooked egg flow into the gaps. Once the egg is almost set, scatter over the mushrooms and lay the taleggio slices on top. Flash under the hot grill to just set the top and start to melt the cheese. Remove and top with the rocket just before serving.
