Vegetarian − GLUTEN-FREE

Ingredients (serves 1)

  • 2 eggs
  • 50ml milk
  • 3 closed cup mushrooms
  • ½ pepper
  • 1 tablespoon olive oil
  • 25g cheese
  • Salt, pepper, herbs


  • Slice mushrooms and pepper
  • Heat the olive oil in a non-stick pan and cook mushrooms and peppers for 3 mins
  • In a small bowl whisk eggs with milk and a pinch of salt, pepper and herbs (e.g. oregano)
  • Pour the mix over the vegetables and sprinkle with grated cheese
  • Cover the pan with a lid, turn the heat down to medium and cook until the omelette is puffed up (should take less than 10 mins)
  • Serve with some salad on the side or on its own