Serves | 2
Prep | 5 mins
Cook | around 5 mins
Mindfulness Factors | Quick & Easy | Healthy | 10 minute meal | High Protein | Very-Low Carbs | Ovo-Vegetarian | Dairy-Free | Keto | Light Supper |
Ingredients
Mushrooms in Cheese & Parsley
125g chestnut mushrooms, thin sliced
1tbsp olive oil
Handful of fresh parsley, rough chopped
20g dairy-free hard cheese, grated
Salt and freshly ground black pepper, to taste
Omelette
1/2 tbsp olive oil
4 eggs, beaten
Method
Firstly, make the ‘Mushrooms in Cheese & Parsley’. Add the cheese and parsley to a bowl. Heat the oil in a frying pan on high and add the mushrooms. Cook for around 2-3 mins or until golden-brown. Add to the bowl with the cheese and parsley and toss to combine
Heat the remaining oil in the same pan and add the eggs. Allow to cook for a minute for the bottom to firm up. Gently drag a fork through the egg to create folds of partially-cooked egg and allow to cook a little further. Add the mushrooms to half the omelette and fold over the other side using a spatula. Cook until the omelette is set to your liking
Serve with a simply-dressed green salad
Enjoy x
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