Mushroom and Herb Omelette

Breakfast, Lunch, Brunch or a light dinner - Omelettes are a student favourite! You can use whatever type of mushrooms you want in this recipe - or whatever is cheapest.
Mushroom and Herb Omelette


1 tsp olive oil

50g mushrooms

3 medium eggs

Italian mixed herbs

Let's cook

Roughly slice the mushrooms and add them to a bowl with the olive oil. Mix it up and set it aside for later.

In a jug or bowl, whisk the eggs together until combined, then stir in the herbs.

Slowly pour the egg mixture into a hot frying pan, and drag the edges of the mixture towards the middle until it begins to set. Leave the mixture to cook for two minutes, then add the mushrooms on top. 

Leave to cook for a further 3 minutes or until all the egg is cooked.

You might like these too

Mushroom and Herb Omelette