• 1 tbsp olive oil
  • 250 g chestnut mushrooms, quartered
  • 6 medium eggs, lightly beaten
  • 200 g courgette, grated
  • 40 g mild Cheddar, grated
  • 1 tsp fresh tarragon leaves (optional)
  • 1 tbsp unsalted butter


  1. 1

    Heat the olive oil in a large, ovenproof frying pan over a high heat, add the mushrooms and fry until tender.

  2. 2

    In a medium bowl, combine the beaten eggs, courgette, cheese, fried mushrooms and tarragon, if using.

  3. 3

    Preheat the grill to medium. Melt the butter in the frying pan over a medium heat and pour in the egg mixture. Gently pull the mixture from the outside to the centre with a spatula, tipping the pan to allow the raw mixture to flow to the edge again. When it begins to set, stop stirring and leave to cook for a few mins.

  4. 4

    To set the top of the omelette, place the pan under the preheated grill for 5-6 mins. Serve with a green salad.

Nutritional Details

Each serving provides
  • Energy 967kj 231kcal 12%
  • Fat 17.8g 25%
  • Saturates 6.8g 34%
  • Sugars 1.1g 1%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

2.5g carbohydrate 0.5g fibre 14.9g protein

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