Cheese and mushroom omelette


  • U:Me Vegetable & Olive Oil Blend
  • 3 eggs
  • 30g grated cheddar
  • Handful sliced chestnut mushrooms
  • Salt and freshly ground black pepper
  • Rocket & chives to serve (optional)


  • Heat the U:Me Vegetable & Olive Oil Blend in a small non-stick frying pan
  • Add the mushrooms and fry over a high heat for 2-3 minutes or until golden, then remove from the heat and into place in a small bowl
  • Seperately, whisk the eggs in a bowl adding the cheese gradually to the mix
  • Pop the pan back on the heat and swirl in the eggs. Cook for 1-2 minutes or until set to your liking, swirling with a fork now and again
  • Spoon the mushroom mix over one half of the omelette. Using a spatula flip the omelette over to cover the mushrooms
  • Cook for an additional moment then lift onto a plate and serve with rocket & chives