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Tomato and Mushroom Omlette

Serves One


You'll whip up this treat in next to no time

  • 2 eggs
  • 2 medium tomatoes, sliced
  • 4 oz. (100g) button mushrooms, halved
  • 2 level tsps low fat spread
  • salt and freshly ground pepper
  • 1 tbsp. water

    Cooking Instructions:
    1. Cook the mushrooms in water for 5 minutes
    2. Melt the low fat spread in a small omlette pan
    3. Beat the eggs, seasoning and water together and pour into the pan
    4. When the omlette begins to set add the tomatoes and the mushrooms
    5. Fold the omlette in half and serve

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000