Eggs: 2 large (100 g), Mushrooms: 50 g (1/2 cup, sliced), Cheddar cheese (low-fat): 30 g (2 tbsp), Olive oil: 5 g (1 tsp), Salt & pepper: To taste
Eggs: 2 large (100 g), Mushrooms: 50 g (1/2 cup, sliced), Cheddar cheese (low-fat): 30 g (2 tbsp), Olive oil: 5 g (1 tsp), Salt & pepper: To taste
1. Sauté mushrooms: Heat 5 g olive oil in a pan. Add 50 g sliced mushrooms and cook until softened. 2. Whisk eggs: In a bowl, whisk 2 eggs and season with salt and pepper. 3. Cook omelette: Pour the egg mixture into the pan over the mushrooms. Cook on medium heat until set. Sprinkle 30 g cheddar cheese on top. 4. Fold and serve immediately.
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