SERVES 2
SYNS: 0, i think when included cheese as HEA and olive oil as HEB
1 x tablespoon of olive oil
Half a courgette, sliced + quatered
1 large tomato, sliced + quatered
1 very small onion, diced
100g mushrooms, sliced
5 eggs, whisked
42g of feta
42g of low fat cheese, grated
salt, pepper + seasoning of choice (e.g chives, mixed herbs)
1. Preheat the grill.
2. heat the olive oil in a non-stick frying pan (if you havent got one, invest in one otherwise your omelette will suffer!), fry the onions, tomato, courgette and muchrooms until browned.
3. add the eggs and cook on the hob until the underside is slightly browned and the omelette is mostly cooked apart from the top part which may be a bit runny.
4. place the frying pan under the grill and cook further until sort of set, then take out and scatter the cheese on each half equally (this is important be sure not to put more cheese on your side otherwise it will be more syns and not HEA)
4. cook uder the grill until completely set and slightly browned.
we love experimenting with omelettes, see other pic above as made by fiance. some of the things i like to add to omelettes are sweetcorn, peppers, spinach, feta, cheddar, sun-dried tomatoes, mushrooms , onion, asparagus etc etc
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