Cheesy Omelette with "Saute' Mushrooms.
Ingredients Cheesy Omelette with Mushroom Saute. Ingredients
2 eggs 2 tablespoons water 50g Australian 50% Reduced Fat Cheddar Cheese, grated 150g grape tomatoes, halved 1/4 cup finely chopped parsley 200g baby button mushrooms 1/4 cup water, extra pepper, to taste chopped parsley, extra for sprinkling
Procedure Method
1. Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese,tomatoes and 2 tablespoons of parsley.
2. Pour half the egg mixture into a non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving dish, keep warm, and repeat with remaining mixture to make another omelette.
3. Heat non-stick frypan and add mushrooms and water and 'saute' until cooked through. Season to taste and stir in remaining parsley. Serve mushrooms on the Cheesy Omelette sprinkled with chopped parsley.
Serving Information
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