Tom Daley's Low Carb Pizza Omelette

  • Serves: 4
  • Prep: 5mins
  • Cook: 10mins

Ingredients

  • 2 tsp olive oil
  • 200g chestnut mushrooms, finely sliced
  • 1 garlic clove, finely chopped
  • 4 sprigs thyme, leaves picked
  • 8 British Lion eggs
  • 100g goat’s cheese, crumbled
  • Small handful rocket
  • Salad to serve

Method


1.    Heat the grill to high. Heat 1 tsp oil in medium non-stick frying pan over a medium-high heat, add the mushrooms, season and cook for 10 minutes until soft and golden. Add the garlic and half the thyme for the last 2 minutes. 
2.    Meanwhile heat 1 tsp oil in another large (28cm) non-stick ovenproof frying pan. Beat the British Lion eggs together in a bowl and season, tip into the pan. Cook over a low to medium heat for 4 mins, stirring occasionally until the eggs are almost set. 
3.    Place under the grill for approx. 1 minute until set and puffed up. Scatter with mushrooms and cheese, season with black pepper then grill again for 1-2 minutes until the cheese is melted and bubbling.
4.    Transfer to a plate, sprinkle over extra thyme leaves and the rocket, cut into wedges and serve with salad.
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Cooks tips

Also delicious cold, so pop any leftovers in lunchboxes either sliced or cut into bitesize pieces and serve with salsa to dip.

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