Mushroom Cheese Omelette

1 tablespoon olive oil
Handful button or chestnut mushrooms , sliced
25g vegetarian cheddar or normal cheese, grated
Small handful parsley leaves, roughly chopped ( optional )
2 eggs , beaten

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

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

Spoon 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.

Essential ingredients in my spice box



Red chilli powder, coriander powder, Jeera ( cumin seeds ), Turmeric powder, Mustard seeds, Garam Masala powder & Whole spices ( centre ).