Mushroom, Tomato and Cheese Omelette Karen to resize

Mushroom, Tomato and Cheese Omelette

  • Preparation time:


  • Cooking time:


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  • Main Ingredient:


  • 3 eggs, lightly whisked
  • 5ml Robertsons parsley
  • Robertsons salt and pepper
  • 5ml Flora oil
  • 60ml sliced button mushrooms, cooked
  • 1 small tomato, seeds removed and diced
  • 30ml tablespoons cheddar cheese, grated
  • 5g Flora pro-activ


1. In a bowl mix the eggs, parsley, salt and pepper

2. Heat Flora oil in a pan then pour in the egg mixture and cook on a medium heat

3. As the egg begins to cook on the edges use a fork to draw back the edges to the centre, tilting the pan so the runny egg fills the space

4. When the bottom is golden brown top with mushrooms, tomato and cheddar cheese and cook for a further 1 minute

5. Slide the omelette from the pan onto a plate, tilting the pan so that the omelette folds over itself

6. Top with Flora pro-activ and serve