CHEESY OMELETTE WITH SAUTED MUSHROOM

Serves : 1

Ingredients:

• Eggs 2
• Water - 2 tablespoons
• Low fat cheese - 50 gm
• Tomatoes - 150 gm
• Finely chopped parsley - ¼ cup
• Button mushrooms - 200 gm
• Water -1/4th cup extra
• Pepper to taste
• Chopped parsley for garnishing

Method:

1. Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese,
   tomatoes and 2 tablespoons of parsley.
2. Pour half the egg mixture into a non - stick fry pan to just cover the base. Cook over medium
   heat until eggs are almost set. Place half the cheese mixture over the omelet and fold in half.
   Slide onto a serving dish, keep warm and repeat with remaining mixture to make another omelet.
3. Heat non-stick frying pan and add mushrooms and water and saute until cooked through.
   Season to taste and stir in remaining parsley.
4. Serve mushrooms on the Cheesy Omelette sprinkled with chopped parsley.
   

Calcium content - 286 mg

© Sabina Sehgal Saikia