Tomato, Mushroom & Red Onion Omelette

Calories 200kcals per serving 
Ready in 20 minutes 


  • 2 medium eggs 
  • 1/2 red onion 
  • 1/2 cup red cherry tomatoes, halved 
  • 1/2 cup mushrooms, sliced 
  • Handful of chopped parsley (optional) 
  • Pinch of salt, pepper 
  • Calorie controlled cooking spray 


  1. Mist a nonstick frying pan with calorie controlled cooking spray and put over a medium-high heat.
  2. Add red onion, mushrooms and cook for 4-5 minutes until golden, then add halved cherry tomatoes. Cook for 1-2 minutes. Add chopped parsley and cook for 1 minute. 
  3. Transfer the mixture to a bowl, cover and keep warm.
  4. In a small bowl, combine 2 eggs and whisk. 
  5. Mist the pan again and put over a medium heat.
  6. Pour in the egg mixture and tilt pan and cover the base. 
  7. Allow the eggs to set, and push the cooked edges into the centre using a spatula. Repeat until the centre is almost fully set.
  8. Fold the omelette in half, then spoon over the veg mixture.
  9. Season with salt and pepper to taste. 

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