Serves:

2

Description:

A healthy hearty dish that is quick and easy. Good for the Winter Sunday mornings.

Ingredients:

• 2 eggs
• 2 tablespoons water
• 50g Australian 50% reduced fat cheddar cheese, grated
• 150g grape tomatoes, halved
• 1/4 cup finely chopped flat leaf parsley
• 200g baby button mushrooms
• 1/4 cup water, extra
• pepper, to taste
• chopped continental parsley, extra for sprinkling

Method:

1. Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese, tomatoes and 2 tablespoons of parsley
2. Pour half the egg mixture into a non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving plate, keep warm. Repeat with remaining mixture to make another omelette.
3. Add mushrooms and water to pan, sauté until cooked through. Stir in remaining parsley and pepper. Serve mushrooms on the cheesy omelette sprinkled with chopped parsley.

Recipe by: Dairy Australia Test Kitchen

Website: www.dairy.com.au