2 eggs, whisked
20g or 1 ounce reduced fat cheese, grated
50g or 2 ounces mushrooms, sliced thinly
1 small tomato diced
1 slice soy and linseed bread, toasted
Cooking oil spray
Step 1. Spray a non-stick omelette pan very lightly with oil and place over medium heat. Add mushrooms and tomato and cook for 2 minutes or until vegetables are soft. Remove from pan and set aside.
Step 2. Pour eggs into pan. As they cook, drag cooked egg into centre of the pan, allowing uncooked eggs to slide to the sides.
Step 3. When eggs have cooked, place mushroom, tomato and cheese on one half of omelette. Flip remaining portion of omelette over filling. Gently turn out onto a serving plate and serve with soy and linseed toast.