Mushroom and Pepper Omelette with Roasted Tomatoes

Name: Mushroom and Pepper Omelette with Roasted Tomatoes
Prep time: 15 min
Cook time: 15 min
Yield: 1
Cuisine: French
Ingredients: 3 cherry tomatoes; 1 tsp olive oil; ¼ red pepper, deseeded and chopped; 4 chestnut mushrooms, sliced; 2 free-range eggs; 2 tbsp Alpro soya milk alternative

Serves: 1

Ready in: Under 15 Mins

Know your nutrients

Calories

211 -

Fat

14.6g -

Saturates

3.4g -

Sugars

4.1g -

Salt

0.43g -

Protein

15g -

Carbs

4.3g -

Fibre

1.6g -

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Mushroom and Pepper Omelette with Roasted Tomatoes Recipe: Veggie

Ingredients
Method

Ingredients:

3 cherry tomatoes
1 tsp olive oil
¼ 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 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.

Print Recipe www.alprosoya.co.uk