Ingredients

• 3 extra large eggs
• 1 tablespoon of milk
• Salt and pepper
• 2 teaspoons of olive oil
• 50g mushrooms thinly sliced
• 1 x bacon rasher chopped
• 1 x tomato finely chopped
• 5g butter
• 50g grated cheddar cheese

Method

Step 1: Use a fork to whisk eggs and milk together. Season well with salt and pepper. Put aside
Step 2: Heat oil in a small non-stick frying pan over medium-high heat. Add mushrooms and bacon. Cook for 4 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside.
Step 3: Melt 5g butter in the frying pan over medium-high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set. Cook for a further 30-45 seconds or until egg is just set.
Step 4: Spoon mushroom mixture over half the omelette. Sprinkle over cheese. Use a fork to lift one side of the omelette over to enclose filling. Carefully slide onto serving plate. Serve immediately with salad.

Nutritional Guide - Per Serve
Energy: 320cal
Protein: 25.58g
Fat: 22.9g
Sat Fat: 9.9g
Carbohydrate: 2.5g
Sodium: 801mg
Sugars: 2.1g