Mushroom and cheese omelette
Nutrition per serving
| Calories | 604 kcal |
| Protein | 38.1 g |
| Carbs | 6.4 g |
| Fats | 48.2 g |
| Saturated Fat | 29.2 g |
| Monounsaturated Fat | 11.9 g |
| Polyunsaturated Fat | 3.9 g |
| Sugars | 3.6 g |
| Fiber | 1.4 g |
| Sodium | 593 mg |
Ingredients
| Egg(s) | |
| White or chestnut mushrooms | |
| Cheddar Cheese | |
| Coconut Oil | |
| Ground Black Pepper |
1. Prepare frying pan with coconut oil using medium heat. Mushrooms should be sliced into thin strips. Grate the cheese.
2. Add the mushroom strips to the pan. Cook for about 10 minutes and stir frequently throughout.
3. At the same time break the eggs into a mixing bowl and season with salt (optional) and pepper and then beat well.
4. After the mushrooms have cooked for 10 minutes reduce the heat and add in the eggs to cover the pan. Use a spatula or similar to bring in the omelette mixture from the sides towards the centre for the first 30 seconds.
5. Now add the cheese over the omelette and cook for a minute.
6. When happy with consistency transfer the omelette to a plate to serve.