I have this yummy omelette for breakfast 2 or 3 times a week. I always try to start my day with eggs as they are full of iron and us veggies and peskies have to keep a close eye on our iron count to make sure we have the energy we need every day without meat. That’s why I started having omelettes regularly for breakfast, but now this recipe is definitely one of my all time favourite breakfasts. It’s just so darn tasty and quick to make and keeps me full till lunch.
I once made fun of a cookery book for having an entire section dedicated to how to cook omelettes, so I’m conscious of not patronising any of my lovely followers like that book did – we all know how to make an omelette, it’s not rocket science, and I’m not pretending I’ve unearthed some rare type of egg or invented a new frying method. But I wanted to share it with you as the ingredients I’ve added into it work deliciously with the eggs and is why it’s one of my favourite breakfasts.
The mix can be made the night before and stored in an air-tight container in the fridge to fry in the morning to speed up the process. Or if you’re more of a ‘breakfast on the go’ person, cook it, roll it up and wrap it in foil to eat on the commute like an eggy burrito.
Ready in 10 mins – makes 1 omelette
- 2 free range eggs
- 50g of mushrooms, washed and sliced
- 50g of mature cheddar cheese, cut into small cubes
- A pinch of salt, black pepper and thyme
- A dash of vegan Worcester Sauce (if you’re not veggie or vegan, you can just use regular Worcestershire sauce)
- 1 tablespoon of olive oil
- Put the olive oil in a small frying pan and heat to a medium/high heat
- Put the rest of the ingredients into a jug or bowl and mix well. – Pic 1
- Pore into the frying pan and spread out evenly over the surface of the pan.
- Cook for a few mins until you can easily get a spatula or fish slice under the omelette without it falling apart. – Pic 2
- Flip and cook for a few more mins until golden brown on both sides (I like mine slightly crispy)