Mushroom & Pesto Omelette

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Ingredients
Eggs – 4 no
Saucery classic pesto – 2 tbsp
Mushroom, finely chopped – 2-3 medium
Grated cheddar cheese – 20g
Chili flakes – 2 tsp
Salt and pepper – to season
Olive oil – 2 tbsp

Method

  • Break the eggs into a bowl along with half the Saucery classic pesto, mushrooms, grated cheese, chili flakes, salt and pepper. Beat well using an egg beater until fluffy and light.
  • Heat a non stick pan with half the olive oil. Pour in half of the beaten egg mixture and cook it, 2 mins per side. Continue the same with the remaining mixture. Serve hot.