Recipe: Cheese & mushroom omelet

Just thought I’d share this super simple omelet recipe that came to me by way of a good friend. It’s perfect as a filling breakfast, quick lunch, or lazy dinner. And it’s delicious too!

You will need:

  • 2 eggs
  • 1 tablespoon milk
  • sprinkle of sea salt / freshly ground black pepper (if desired)
  • small pat of butter
  • 2 – 3 small white closed cup mushrooms
  • half handful of medium cheddar cheese
  • a few thin strips of ham (for a non-veggie option)

First you will need to slice the mushrooms and sauté them in a little butter until soft and cooked through. Set aside.

Break the eggs into a bowl, add the milk and whisk well. Add salt/pepper if you wish.

Melt a small pat of butter in a non-stick frying pan over medium-low heat. Add whisked egg mixture. Make sure the mixture spreads evenly in the pan. No need to stir the eggs – just leave them to do their thing. When the eggs are nearly set, scatter on the sautéed mushrooms, the cheddar cheese, and the ham slices (if using).

Allow eggs to cook for a further minute or so and then using a wide spatula, fold the omelet in half while still in the pan. Wait another minute and then transfer to a plate.

All done! Wasn’t that easy? Don’t forget to eat it while it’s hot! Mmmm….

Serves 1 hungry mummy or 2 hungry kiddies

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