Mushroom + Asparagus Omelette (LC)

Ingredients

• 1 tsp olive oil
• 5-6 mushrooms, sliced
• 75g asparagus, chopped into 3-4cm lengths
• ½ tsp garlic powder
• ½ tsp dried parsley
• Black pepper, for seasoning
• 2 eggs
• 30g cheese grated
• Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
• 1 tsp balsamic vinegar

Add to Shopping List

Instructions

1. Heat ½ tsp of olive oil in a large non-stick frying pan over medium heat. Add the mushrooms and asparagus. Season with the garlic powder, parsley and black pepper. Cook for 10–12 minutes, until golden. Set aside.

2. Crack the eggs into a small bowl, add a pinch of black pepper and whisk well.

3. Heat a large non-stick frying pan over medium-low heat and lightly grease it with the remaining olive oil.

4. Pour the eggs into the pan and swirl to cover the base evenly.

5. Cook for 3–4 minutes, until set and golden on the bottom, then carefully flip the omelette using a spatula.

6. Place the mushrooms and asparagus on one half of the omelette, sprinkle over the cheese, then fold the other half over to form a semi-circle. Heat for a few minutes until the cheese melts.

7. Serve with a large salad or vegetables to your liking and a drizzle of balsamic vinegar.

Lunch

Serves: 1