Cheesy Omelette with Mushroom Saute

Description

An easy breakfast for the whole family

2		Eggs
2	T	water
150	g	grape tomatoes (halved)
1⁄4	Cup	continental parsley (finely chopped)
200	g	baby button mushrooms (halved)
1⁄4	Cup	extra water
		pepper (to taste)
		chopped continental parsley (extra for sprinkling)
50	g	reduced fat cheddar cheese (grated)

Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese, tomatoes and 2 tablespoons of parsley.
Pour half the egg mixture into a non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving dish, keep warm, and repeat with remaining mixture to make another omelette.
Heat non-stick frypan and add mushrooms and water and saute; until cooked through. Season to taste and stir in remaining parsley. Serve mushrooms on the Cheesy Omelette sprinkled with chopped parsley.

Nutrition information (per serve)