2 spring onions
1 small courgette
6 medium sized mushrooms
2 tsp oil
Ground black pepper
1 tbsp fresh parsley or 1 tsp dried parsley
40g cheese (about 3 tbsp)
Tablespoon and teaspoon
Fish slice or wooden spatula
Cut off the base and uppermost part of the spring onions, and finely slice them. Remove the top and base from the courgette and grate it. Thinly slice the mushrooms. Finely chop fresh parsley
Heat the oil in a frying pan over a medium heat. Add the spring onions and mushrooms, and fry until just soft. Meanwhile, crack the eggs into a mixing bowl and whisk with a fork. Add the grated courgette, black pepper and parsley. Pour the egg mixture over the spring onions and mushrooms in the frying pan; cook over a medium heat until the egg is thoroughly set.
Grate the cheese and sprinkle it over the omelette. Put the frying pan under a pre-heated grill for 3-5 minutes until the top of the omelette is golden brown. Turn the omelette out onto a plate using the wooden spatula, and cut into wedges to serve.
- Serve hot with boiled new potatoes or potato wedges and vegetables or a salad
- Any leftovers can be cooled and stored in the fridge ready for your child’s lunchbox the next day, or cut into strips and served as finger food
- Pre-cooked vegetables, meat or fish can be added to this recipe so it’s a great way to use up leftovers
Why not balance your plate with some grilled button mushrooms and tomatoes?
Perfect as a snack or served with fillings for a family meal or packed lunch