Omelettes are a fantastic brunch, lunch or even dinner option – so simple, easy to make and very filling. Plus you can adapt it to your taste and what’s in season.
My daughter loves a cheesy omelette as a lunch option so we decided to join her by adapting the recipe to make it more tasty.
- sliced mushrooms – one pack is enough
- chopped spring onions
- finely chopped red chilli
- finely sliced garlic clove
- 2 beaten eggs
- grated cheddar cheese
- handful of rocket
Heat butter in a frying pan and cook the mushrooms until most of their liquid has evaporated. Add spring onion, chilli and garlic to the mixture and cook for a few minutes. Season with salt and pepper and put aside.
Wash the pan and add butter before pouring in the beaten eggs. Season and cook gently. When the omelette is almost set, sprinkle over the cheese then spoon over the mushroom mix until the cheese melts. Add the rocket and put onto a plate.