Mushroom, leek and cheese omelette
Omelettes are great when you're in a rush - and this tasty veggie combo will put you well on your way to getting your five-a-day
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Cooking time: 20 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
To guarantee the eggs you're using are safe, buy ones stamped with the Lion Quality mark. This means they come from British hens that have been vaccinated against salmonella.
- 175g (6oz) mushrooms, quartered
- 1 leek, thinly sliced
- 55g (2oz) butter
- 12 eggs
- 2tbsp chopped fresh chives
- 4tbsp milk
- 115g (4oz) Brie, sliced
Method
- Stir-fry the mushrooms and leek separately in half the butter for 5 mins and set aside.
- Put the eggs, chives and milk in a bowl, season and whisk lightly.
- Heat the remaining butter in a frying pan. Add a quarter of the egg mixture to the pan and stir until almost set. Top with a quarter of the mushrooms, leek and Brie, and cook for 30 secs.
- Fold in half and keep warm while cooking the other three omelettes.
Nutritional information per portion
- Calories 472(kcal)
- Fat 38.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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