Potato and mushroom omelette
- Cook in:
- 20 mins
- Serves:
- 4
- Cost per Serving:
- £0.86
| Per Serving | %RI |
|---|---|
| KCALS 216 | |
| Protein 12g | |
| Fat 12g | |
| Sat fat 4g | |
| Carbs 14g | |
| Sugar 1g | |
| Salt 0.4g |
Method
For this recipe you need a 25cm non-stick frying pan or a little larger.
Place the sliced potatoes into a pan of boiling water and cook for 5 minutes, drain and leave until needed.
In the frying pan add the olive oil and butter and cook the sliced mushrooms until soft, for about 5 minutes.
While the mushrooms are cooking preheat your grill to medium.
In a bowl lightly whisk the eggs, milk, parsley and a little seasoning.
Pop the potatoes into the pan with the mushrooms, arrange so the pan is evenly covered. Pour in the egg mixture and cook over a very low heat until the egg is setting around the edge, pop under the grill and continue to cook until set. Don’t have the grill on too high a temperature. Serve with fresh crisp salad.
Ingredients
2 medium-sized Smooth potatoes (such as Desiree), peeled and thinly sliced (equates to 300g)
100g chestnut mushrooms, sliced
5 medium eggs
20ml milk
1tbsp olive oil
10g butter
2tbsp chopped fresh parsley
Salt and milled pepper
