Fluffy mushroom omelette with cheese and courgette

A delicious take on the classic omelette

Ingredients

1 tbsp olive oil
250g Sainsbury’s chestnut mushrooms, sliced into quarters
6 medium Sainsbury’s Woodland eggs, lightly beaten
1 (about 200g) courgette, grated
40g Sainsbury’s mild Cheddar, grated
1 tsp fresh tarragon leaves (optional)
1 tbsp unsalted butter

Method

Heat the olive oil in a large, ovenproof frying pan over a high heat, add the mushrooms and fry until tender.
In a medium bowl, combine the beaten eggs, courgette, cheese, fried mushrooms and tarragon, if using.
Preheat the grill to medium. Melt the butter in the frying pan over a medium heat and pour in the egg mixture. Gently pull the mixture from the outside to the centre with a spatula, tipping the pan to allow the raw mixture to flow to the edge again. When it begins to set, stop stirring and leave to cook for a few mins.
To set the top of the omelette, place the pan under the preheated grill for a 5-6 mins. Serve with a green salad.
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Vegetarian. One husband, Two cats, Three kids.

Posted in Main Meal, Vegetarian

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