Mushroom Omelette

Mushroom Omlette
Prep: 5 min
Cook: 7 min
Dietary: , , ,
Cost: $


  • 4 eggs
  • 1 tablespoon water
  • ground black pepper to taste
  • vegetable oil spray
  • 60 grams mushrooms sliced
  • 1 tablespoon parsley chopped


  1. Break eggs into a small bowl and whisk together with water and desired amount of ground black pepper
  2. Heat small frying pan to medium heat and spray lightly with cooking oil
  3. Add mushrooms and cook until soft and slightly browned. Remove from pan and set aside – cover lightly with foil to keep mushrooms warm
  4. If necessary, spray a little more oil in pan and when pan is again at medium heat, add whisked eggs and allow to cook until the underside of the omelette is set
  5. Place cooked mushrooms and chopped parsley evenly over the surface the omelette, and continue to cook until upper side of the omelette is set
  6. Fold one side of the omelette over to meet the other side, enclosing the filling. Remove from heat and serve immediately

Serves in 1 portion

  • Vegetables1/2
  • Lean meat or Alternatives1
  • Unsaturated Spreads/Oils1/2

What was swapped?

Butter is replaced with cooking oil spray


Serving suggestion: serve with wholegrain toast and freshly grilled tomato

Finely chopped/grated vegetables can be added to this recipe such as: cooked onion and  zucchini; or cooked onion and tomato

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