Light Weight Omelette
Light Weight Omelettes with mushrooms or tomatoes make a perfect breakfast, lunch or dinner!
Prep Time: 5 mins
Cook Time: 6 mins
Total Time: 11 mins
Ingredients
  • 1 tbsp rapeseed oil
  • ¼ lb mushrooms – wiped clean
  • Freshly ground pepper to taste.
  • Pinch salt
  • 1 teaspoons fat free milk
  • 2 eggs
Instructions
  1. If having as a lunch, add some chopped chives & 1 or 2 cloves minced garlic cloves to taste. Trim the ends of the mushrooms & slice.
  2. Heat a small pan & add a little of the oil. Cook the mushrooms, tossing in the pan until soft & tender. About 2 minutes. Remove from the pan. Season
  3. Beat the eggs with a fork until frothy. Season & add the milk. When the pan feels hot again, add the remaining oil & pour in the egg mixture, tilting the pan until the eggs evenly cover it.
  4. Using a spatula to lift up the edges of the omelette while tilting the pan with your other hand to allow the egg mixture run underneath in the first minute or two of cooking. Spread the mushrooms down the middle of the omelette. Using the spatula, fold from the edges in towards the middle, so that the omelette folds over on itself.