Nutritional analysis per portion:
Energy: 325kcals; Protein: 23g; Total fat: 25.1g; Sat fat: 9g; Carbs: 3.1g; Salt: 1.4g.
Prep: 5 mins
Cook: 5 mins
- 150g/5oz mushrooms, sliced
- 2 tbsp olive oil
- 6 large British Lion eggs
- 1/2 tsp dried oregano
- salt and freshly ground black pepper
- 4-6 tbsp ready made tomato and herb pasta sauce
- 1 (195g) pack mozzarella cheese, drained and diced
Heat half the oil in a frying pan, add the mushrooms and sauté for 3-4mins or until golden. Transfer to a plate and set aside.
Beat the eggs together with the oregano and salt and freshly ground black pepper. Heat the remaining oil in the frying pan, add the eggs and cook over a medium heat for 2-3 mins. During this time, use a spatula to push the cooked egg into the centre of the omelette, then tip the pan so that the raw egg fills the gap and repeat until no runny egg remains and the base is golden.
Place the omelette under a hot grill and cook for 1-2 mins or until the top has set. Spoon over the tomato sauce, top with the cheese and mushrooms. Season with more black pepper and a little salt if liked. Pop back under the grill and cook for 2 mins or until the cheese is pale golden. Serve in wedges with salad.