Cheesy Mushroom Omelette

1Heat the olive oil (1 tbsp) in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese (25 g) and parsley.

2Place the pan back on the heat and swirl the beaten eggs (2) into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.

3Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.