Eggs are a perfect breakfast food as they fill you up so stop you getting hungry and snacking throughout the morning. This omelette can be adapted to include whatever items take your fancy, such as ham, vine tomatoes and fresh basil.
- 2 eggs
- handful of mushrooms, sliced
- handful of spinach
- small handful parsley, chopped
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 25g cheddar
- large knob of butter
- 1 tbsp olive oil
- salt and pepper
Melt the butter in the pan and fry the shallots and garlic for 2 mins until soft. Add the mushrooms, season well and cook for a further 3 mins. Remove from the pan.
Add the oil to the pan and pour in the beaten eggs. Cook for 1-2 mins until the eggs have set.
Spread the cheese over half the mixture and top with the spinach, parsley and mushrooms. Fold the top of the omelette over and cook for a further minute or so until the cheese has melted. Serve immediately.