Cuisine:
Prep time:10minutes
Cooking time: 15minutes
Total time:25minute
INGREDIENTS
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0.5 onion finely chopped
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4 medium size mushrooms, sliced
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1 courgette sliced
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1 1small red capsicum finely sliced
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0.5 can of chick peas or other beans
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0.5 cup grated cheese
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salt & pepper
DIRECTIONS
- Fry all of the ingredients excpet the eggs and cheese in a 26cm pan or similar until cooked,
- Season with salt & pepper. Meanwhile mix the eggs together in a bowl with 2 tables spoons of water.
- Add the half of grated cheese to the egg mixture and pour over cooked vegetables.
- Cook on a medium/high heat. While the egg is cooking pull the egg mixture towards the centre of the pan with a spatula and tilt the pan so that the runny egg fills the hole you’ve made.
- Repeat this a few time so that the egg mixture cooks evenly. Once the egg is nearly set – but still a little moist- fold the omelette in half. Then with pan in one hand and plate in the other tip the omelette upside down onto the plate.
- Top with remaining cheese and serve with a salad, potatoes or vegetable of your choice
- This is an Egg Guy favourite for dinner time but is great when ever you fancy