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Mushroom, leek and mozzarella omelette

For a quick lunch or a lazy brunch an omelette is the best solution served with wholesome bread and/or a crispy salad. This vegetarian mushroom, leek and mozzarella omelette is ready within 20 minutes - more than enough for one or two people, depending on how hungry they are.  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 eggs
  • 1 Tbsp olive oil
  • 50 g chestnut mushrooms
  • 1 small leek
  • 1 Tbsp chopped parsley
  • ½ mozzarella ball sliced
  • Salt & pepper

Method
 

  1. Finely slice the leek and dice the mushrooms.
  2. Heat the oil in a non-stick frying pan, add the mushrooms and leek slices, cover the pan, and gently sauté until soft over low heat.
  3. Whisk the eggs with three pinches of salt.
  4. Add the egg to the vegetables and let it spread out evenly. When half cooked, scatter the parsley all over and add the cheese slices on one half of the omelette.
  5. Put the lid on and cook for about 5-7 minutes, until the cheese is about to melt and the egg has set.
  6. Fold the omelette in half. Cook for another minute or so, then slide it onto a plate. Cut it into half and serve.