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Fresh veg omelette

Prep Time 10 minutes
Cook Time 10 minutes
Servings 1

Ingredients

  • 1/4 red onion
  • 1 medium tomato
  • 2 medium mushrooms
  • 2 tsp butter
  • 2 eggs
  • 2 tbsp milk of choice (e.g. oat milk)
  • 1 pinch salt (to taste)
  • 1 pinch pepper (to taste)
  • 1 tbsp fresh parsley (chopped)
  • 1 tbsp fresh chives (chopped)

Instructions

  • Finely chop the red onion, chop the tomato into large chunks and thinly slice the mushrooms.
  • In a non-stick frying pan, melt 1 tsp of butter on a low heat.
  • Cook the onion, tomato and mushrooms for 2 minutes, and set aside.
  • Finely chop the parsley and stir together with the cooked vegetables.
  • Add the remaining 1 tsp butter in the pan and melt.
  • Meanwhile, gently whisk the eggs, milk, salt and pepper together in a bowl using a metal fork.
  • Pour the egg mix into the pan and leave to cook on a low heat until cooked through.
  • Add the cooked veg on top of the omelette in the pan with the chopped parsley and chives, fold over, leave to warm thorough for 2 minutes and serve.