Mushroom, pea and bocconcini omelette

Author: HFG staff

Photographer: HFG staff

This mushroom, pea and bocconcini omelette recipe is the perfect light brunch or lunch.

Serves: 2

Time to make: 17 mins

Hands-on time: 10 mins

Ingredients

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1 tablespoon olive oil
1 garlic clove, crushed
1 1/4 cups mushrooms, quartered
2/3 cup frozen peas
3 egg whites, lightly beaten
2 egg yolks, lightly beaten
4 baby bocconcini (mini mozzarella balls)

Instructions

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1 Heat the oil in a small non-stick frying pan and cook the garlic and mushrooms for 2–3 min. Add the peas to the pan and cook for a further 2 min.

2 Carefully fold the beaten egg whites and yolks together. Season with a pinch of salt and freshly ground black pepper. Pour the eggs over the mushrooms and peas and allow to set for 15 seconds on the bottom of the pan.

3 Drop the bocconcini over the top and put directly under a hot grill for 2 min, or until puffed up and cooked through. Slice into two and serve.

Nutrition Info (per serve)

Calories 234 cal

Kilojoules 979 kJ

Protein 16.1 g

Total fat 17 g

Saturated fat 5.6 g

Carbohydrates 4.6 g

Sugar 1.3 g

Dietary fibre 4 g

Sodium 39 mg

Calcium 123 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.