Asian, mushroom omelette
2 x 3 second spray(s)
20 g, (snow pea sprouts)
high fibre wholemeal bread
Coffee, cappuccino with skim milk, no sugar
Pan-fry sliced mushrooms with green shallots, garlic and a little olive oil. Cool. Whisk eggs and season with salt and pepper. Cook omelette until base is set. Sprinkle with mushroom mixture and snow peas sprouts. Fold and top with fresh coriander. Serve with high-fibre wholemeal toast. Follow with a skim cappuccino.