This mushroom omelette makes for a quick and easy brunch or lunch. The eggs are a source of Vitamin A and zinc. Zinc helps the immune system by coding the genes of white blood cells which then determines how each cell will respond within the immune system. Mushrooms add a boost of beta-glucans which support the immune system.
- 3 eggs
- 1 handful of mushrooms
- 1 teaspoon olive oil
- 1 small knob of butter
- salt & pepper
- mixed salad leaves to serve
- Beat the eggs in a bowl. Season with salt & pepper.
- Slice the mushrooms.
- Heat a non-stick frying pan to a medium heat.
- Add the olive oil and the butter to the pan.
- Add the mushrooms and lightly fry till cooked.
- Set mushrooms aside.
- Transfer the eggs to the pan.
- As the egg mix cooks you will see it setting around the outside, gently move this towards the middle of the pan and allow the runny uncooked egg to move into the space created.
- Once the eggs have all but set take the pan off the heat. Place the mushrooms over half of the cooked egg.
- Gently tease the omelette to the edge of the pan and fold it over in half.
- Leave the omelette in the pan for 30 seconds to let the middle of the omelette to cook through.
- Slide the omelette on to a plate and serve with a handful of salad leaves.