Omelettes are healthy, easy and use up stuff. These mushrooms are left over from the mushroom risotto the other night. A good lunch.
Ingredients
Method
Beat the egg and the water with a fork.
Pour into a buttered frying pan.
Add the chopped mushrooms, tomato and cheese.
Add a dash of Worcestershire sauce and season.
Be patient. The temptation is to flip it ASAP. Wait until it has browned underneath before half flipping it with a spatula. Allow to cook a little more.
Eat! Easy and nice.
- 2 eggs
- 2 tbs water
- Chopped mushrooms
- Plum tomatoes
- Cheese
Method
Beat the egg and the water with a fork.
Pour into a buttered frying pan.
Add the chopped mushrooms, tomato and cheese.
Add a dash of Worcestershire sauce and season.
Be patient. The temptation is to flip it ASAP. Wait until it has browned underneath before half flipping it with a spatula. Allow to cook a little more.
Eat! Easy and nice.
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