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Spring Omelette

spring omelette

• 1 teaspoon polyunsaturated margarine
• 4 eggs, lightly beaten
• 3 tablespoons skim milk
• Freshly ground black pepper
• 3 tablespoons grated reduced fat tasty cheese

• 1 teaspoon polyunsaturated margarine
• 2 green shallots, finely chopped
• 6 button mushrooms, sliced
• ½ small red capsicum sliced
• 1 teaspoon chopped fresh coriander
1) Melt margarine in a non-stick frypan and cook shallots, mushrooms, red capsicum and coriander for 2 minutes or until tender. Remove vegetables from pan, set aside and keep warm.
2) Melt margarine in a clean non stick frypan. Combine eggs, milk and black pepper to taste in bowl. Pour into pan and cook over a low heat until almost set.
3) Top half the omelette with filling and then sprinkle with cheese. Fold omelette over, cut in half, slide onto serving plates and serve immediately.
Serves 2

Author: Donna Saunders