2 eggs

1 Tbs milk

1 pinch salt

1 pinch freshly ground pepper

2 tsp olive oil

50 g mushrooms, thinly sliced

1 rasher bacon, finely chopped

½ tomato, finely chopped

5 g butter

¼ cup grated cheddar

1

Use a fork to whisk eggs and milk together. Season well with salt and pepper. Set aside.

2

Heat oil in a small (16cm base) non-stick frying pan over medium high heat. Add mushrooms and bacon. Cook for 3 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside. Wipe pan with paper towel.

3

Melt 5g butter in the frying pan over medium-high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set. Cook for a further 30-45 seconds or until egg is just set.

4

Spoon mushroom mixture over half the omelette. Sprinkle over cheese. Use a fork to lift one side of the omelette over to enclose filling. Carefully slide onto serving plate. Serve immediately with salad.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.