Cheese and Mushroom Omelette Recipe

2 eggs, beaten

1 tablespoon olive oil

1 good handful of button mushrooms, sliced

30g grated Cheddar cheese

small handful parsley leaves, roughly chopped

1. Heat the olive oil in a small non-stick frying pan. Place the mushrooms in the pan and fry over a high heat, stirring occasionally for around 3 minutes or until golden. Lift out of the pan and place into a bowl and mix in the cheese and parsley.

2. Place the pan back on the heat and swirl the eggs into it. Cook for around 2 minutes or until the egg is set to your liking.

3. Spoon the mushroom mix over one half of the omelette. Then using a spatula, flip the omelette over to cover the mushrooms. Cook for another minute then lift onto a plate and serve.

Note: This tasty omelette takes only minutes to make and it is great with a nice fresh crisp salad on the side.