Cheesy Mushroom Omelette with Salad

5 minutes
Prep time

13 minutes
Cook time

473 cal.
Per serving

Ingredients for 1

Egg

1/2 cup

Baby bella mushrooms (whole)

1/4

Yellow onion

2 tbsp

Garlic & herb spreadable cheese

2 handfuls

Spring mix lettuce

1 tsp

Apple cider vinegar

Stovetop, Frying pan

Step 1
Peel & thinly slice the onions.
Step 2
Wash & slice the mushrooms.
Step 3
Heat a drizzle of olive oil in a pan, over medium heat. Add the mushrooms & onions. Season with salt & pepper. Stir & cook for 4-5 min. Cover & continue cooking for another 3-4 minutes.
Step 4
Meanwhile, in a bowl, crack the eggs. Season with salt & pepper. Whisk using a fork.
Step 5
Pour the eggs into the pan with the onions & mushrooms. Cook for 5-6 min on medium-low heat. Once the bottom of the omelette is cooked to your liking, add the garlic & herb cheese. Fold the omelette in half & remove from the heat.
Step 6
Prepare the vinaigrette. In a bowl, add: the apple cider vinegar & 1 tbsp of olive oil per person. Season with salt & pepper. Whisk to combine.
Step 7
Serve the Cheesy Mushroom Omelette on a plate with the mixed lettuce. Dress with the vinaigrette & re-season to taste. Enjoy!