2 tsp sunflower oilOne garlic clove, crushed
Half a red chilli, deseeded and sliced
2 spring onions, trimmed and shredded
50g oyster mushrooms, torn into strips
75g closed cup mushrooms, sliced
25g beansprouts
Dash of soy sauce or tamari
2 large free-range eggs
• Heat oil in medium frying pan, then add garlic, chilli, onions, mushrooms and beansprouts and stir-fry over high heat for two minutes.
• Stir in soy sauce, transfer to a plate and keep warm. Beat the eggs until smooth with a little seasoning.
• Now add the remaining oil to the frying pan, add the eggs and cook over a medium heat for about two minutes, until the base is golden and the top set.
• Scatter the mushroom mixture over the omelette and serve straight away.
You can swap mushrooms for other veggies like peppers, onions and tomatoes
– just add whatever you like !
– just add whatever you like !
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Serves one
Ready in minutes !!
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