Mushrooms and Parsley Omelet

Ingredients

• Mushrooms1 cup (70 g)
• Parsley4 tablespoon (16 g)
• Egg2 count (110 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Heat a pan over medium-high heat. Once heated, pour half of the oil and spread.

2. 2

   Step 2

   Slice the mushrooms, chop the onion, garlic and parsley.

3. 3

   Step 3

   Once the oil is hot, add the garlic, onion and a pinch of salt.

4. 4

   Step 4

   Stir-fry for 3-5 minutes and add the mushrooms. Then, remove and set aside.

5. 5

   Step 5

   Crack the eggs into a bowl and add a pinch of salt. Beat and add the cooked vegetables with the parsley.

6. 6

   Step 6

   Heat the remaining oil. Once heated, pour the mixture.

7. 7

   Step 7

   Cover and cook until set, approximately 4 minutes.

8. 8

   Step 8

   Carefully flip the omelet using a spatula, lower the heat and cook for 1-2 more minutes.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushrooms and Parsley Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.