Chestnut Mushroom and Chive Omelet
Preparation Time: 10 mins
Cooking Time: 8 mins
Serves: 1
Ingredients:
3 tbsp Provamel soya cream
1 tsp low fat margarine
70g/2.46oz chopped chestnut mushrooms
1 tbsp grated parmesan dairy free (available from health food shops) or normal parmesan (optional)
1 tbsp chopped chives
3 free range eggs
Salt and pepper
Method:
- Chop the chestnut mushrooms and chives.
- In a small omelet pan add the margarine and mushrooms. Over a moderate heat cook the mushrooms until brown, remove from the pan and set aside.
- While the mushrooms are cooking separate 3 eggs, whisk up egg whites until light and fluffy and fold in the egg yolks, Provamel soya cream, chives and parmesan if using.
- Add eggs to pan, keep the eggs moving around and cook all parts of the egg for 2 -3 mins depending on preferred consistency of omelet.
- Place mushrooms on the omelet and fold over.
- Remove from the hob and serve.
Tip/Serving Suggestion: To reduce fat content try removing one or two of the egg yolks and make an egg white omelet