|150||Gram||grape tomatoes (halved)|
|1⁄4||Cup||continental parsley (finely chopped)|
|200||Gram||baby button mushrooms (halved)|
|pepper (to taste)|
|chopped continental parsley (extra for sprinkling)|
|50||Gram||reduced fat cheddar cheese (grated)|
- Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese, tomatoes and 2 tablespoons of parsley.
- Pour half the egg mixture into a non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving dish, keep warm, and repeat with remaining mixture to make another omelette.
- Heat non-stick frypan and add mushrooms and water and saute; until cooked through. Season to taste and stir in remaining parsley. Serve mushrooms on the cheesy omelette sprinkled with chopped parsley.
- Energy: 810kJ
- Total sugars: 2g
- Protein: 20g
- Sodium: 272mg
- Calcium: 286mg
- Total fat: 10g
- Saturated fat: 4g
- Iron: 3mg
- Carbohydrate: 3g
- Fibre: 4g