Mushrooms Omelet with Parsley Potatoes

Ingredients

• Mushrooms1 cup (70 g)
• Egg2 count (110 g)
• Parsley4 tablespoon (16 g)
• Potato1 medium (180 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Then, place the potato in a pot with boiling water and boil for 8-10 minutes. Remove.

2. 2

   Step 2

   Heat a pan over high heat with half of the oil. In the meantime, slice the mushrooms.

3. 3

   Step 3

   Once heated, add the mushrooms with a pinch of salt and stir-fry for 8 minutes. Remove and set aside.

4. 4

   Step 4

   Crack the eggs into a bowl and add a pinch of salt. Beat, add the cooked mushrooms and beat again.

5. 5

   Step 5

   Heat the pan again and, when in hot, add the eggs.

6. 6

   Step 6

   Cover and cook until set, approximately 4 minutes.

7. 7

   Step 7

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

8. 8

   Step 8

   Chop the parsley and mix with the potato, remaining oil, lemon juice, salt and pepper to taste.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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