Mushroom and Pepper Omelette with Roasted Tomatoes
Serves: 1
Ready in: Under 15 Mins
Ingredients:
3 cherry tomatoes1 tsp olive oil
1/4 red pepper, deseeded and chopped
4 chestnut mushrooms, sliced
2 free-range eggs
2 tbsp Alpro soya milk alternative
method:
- Place the tomatoes on a non-stick tray and roast in the oven at 200C/400F/Gas mark 6 for about 10 minutes.
- Meanwhile, heat the oil in a non-stick pan, add the pepper and cook for a couple of minutes to soften, then add the mushrooms and cook for a few more minutes.
- Crack the eggs into a jug, add the soya milk and mix together lightly.
- Pour the egg mixture into the pan, with the pepper and mushrooms and cook for a few minutes. Flash under a preheated grill for a couple of minutes to firm the top of the omelette. Turn out onto a plate and serve with the roasted tomatoes.
