Mushroom and Chive Omelette


2 teaspoons butter

150g mushrooms, sliced

Handful chopped fresh chives

2 large eggs

2 egg whites

Ground black pepper

10g grated parmesan cheese


Heat 1 teaspoon of butter on medium heat until melted.

Add the sliced mushrooms and cook until golden brown.

Whisk together the eggs and egg whites and Season with the black pepper. Add the chives.

Pour over the cooked mushrooms in the pan, using a spatula to push the spare mixture from the middle to the edges.

Cook until the top has almost set and only a small amount of uncooked egg is left. Add the grated cheese.

Fold in half in the pan ( the residual heat with cook the last bit of egg on top)

Serve with a piece of wholemeal crusty bread.

If you prefer, you can simply add the omelette under a grill to finish cooking the top.

I have this for breakfast or even lunch or dinner when I want something light and filling. Enjoy.

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