Mushroom Omelette
The ever-versatile breakfast option.
Servings: 1 bariatric serve
Calories: 154kcal
Ingredients
- 1/2 tbsp butter
- 50 g button mushrooms sliced
- 1/2 clove of garlic crushed or 1 tsp crushed garlic
- 1/2 tbsp finely chopped fresh flat-leaf parsley leaves
- 1/2 tsp finely grated lemon rind
- 1 egg
- 1 tbsp fresh ricotta feta or goat's cheese, crumbled
Instructions
- Melt half the butter in a mini non-stick frying pan over medium heat (like this one!). Add mushrooms. Cook for 2 to 3 minutes or until just tender. Add garlic, parsley and lemon peel and cook for another minute or until fragrant. Transfer to a bowl. Cover to keep warm. Wipe pan clean.
- Whisk egg in a small bowl. Melt the remaining butter in your pan over medium-high heat until hot. Reduce heat to medium-low. Add the egg, tilting pan so egg covers base. Cook for 2 to 3 minutes or until egg is set and the underside golden.
- Sprinkle the cheese over half of the omelette. Using a slotted spoon, spoon the mushroom mixture over cheese. Season with salt and pepper. Fold omelette over filling. Slide omelette onto a plate and you're ready to go!
Notes
- You can use the basic omelette recipe and add in any leftover vegies you have instead of the mushrooms (spinach, tomato and roast pumpkin all work well).
- If you're on the soft phase, omit the vegetables, and pull the omelette off when only just set (so not too tough) and chew slowly.
- Adapted from this recipe.
- If you're feeding others, 2 bariatric serves are equal to one regular, non-sleeved serve. Use the slider above to adjust the serving sizes you need.
