1 tbsp olive oil
8-10 white cup mushrooms, sliced
Blue cheese crumbles
2 eggs, beaten
Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for a few mins until golden. Lift out of the pan into a bowl and mix with the cheese.
Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking
Spoon the mushroom mix over one half of the omelette. Using a spatula to flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with salad.
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