Mushroom and Brie Omelet

Serves: 4

Prep: 10 mins

Cook: 20 mins

Ingredients

1 clove garlic, minced

2 cups (200g) mushrooms

8 eggs

7 oz. (200g) brie cheese, sliced (optional)

4 ox. (120g) rocket

1 tbsp. olive oil

salt and pepper

Nutrition Key

Kcal	Fats	Carbs	Protein
359	27g	4g	25g

*nutrition per serving

Directions

1. Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Slice the mushrooms and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside. 

2. Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil. Whisk the eggs in a large pot with 1/4 cup (60ml) cold water. Season well with salt and pepper.  

3. Pour quarter of the eggs into the pan and cook the omelet. Top with a quarter of the earlier prepared mushrooms and quarter of the brie. Transfer onto a serving plate, top with a handful of rocket. Serve immediately.

4. Repeat this process with the remaining eggs, mushrooms, brie and rocket to make a further 4 omelets.