Mushroom Omelette

Mushroom Omelette (Chinese Style)

Serves 2
Preparation time: 15 minutes

• 5 teaspoons vegetable oil (not olive oil)
• 1 crushed clove of garlic
• 2 spring onions
• Half a red chilli
• 50g oyster mushrooms, sliced lengthways
• 75g sliced brown closed cup mushrooms
• touch of light soy sauce
• 2 large free range eggs

Heat two teaspoons of oil in a medium, non stick, frying pan. Put in your garlic, chilli, mushrooms and onions. Stir fry on high heat for two minutes. Add your soy sauce and move to a plate. Put lid on the plate to keep warm.

Beat the eggs until smooth. Add a bit of salt to taste. Add three teaspoons of oil to the frying pan. Add eggs and cook on a medium heat for approximately two minutes until the base of the omelette is golden and the top is cooked through. Spread the cooked mushroom mixture over the omelette.

Serve as a wonderfully delicious light lunch or supper.