Herb omelette with mushrooms
2 x 3 second spray(s)
75 g, thinly sliced
2 tsp, finely chopped
1 tsp, finely chopped
reduced-fat 15% cheddar cheese
- Lightly spray a small non-stick frying pan with oil and heat over high heat. Add the mushrooms and cook, stirring, for 3–4 minutes or until golden. Add 2 tablespoons water and cook for 1 minute or until tender. Transfer mushrooms to a plate. Wipe pan clean with paper towel.
- Using a fork, whisk eggs, chives and chervil in a small bowl until well combined. Season with salt and freshly ground black pepper.
- Lightly spray the cleaned pan with oil and heat over medium-high heat. Pour egg mixture into pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edges of the omelette into the centre and allow the uncooked mixture to run underneath. Continue doing this until the egg mixture is nearly set.
- Sprinkle the mushrooms and cheese over half of the omelette. Fold omelette over to enclose the filling. Slide onto a plate. Serve immediately.