Mushroom and Olive Omelette

A protein-packed hearty breakfast or brunch! Don’t like mixed olives? Just change it up according to your liking.

  • Serves

  • Prep

    5 mins
  • Cook

    10 mins



  1. Wash and chop mushrooms and slice olives
  2. Heat 1 tbsp olive oil in a non-stick frying pan, add the mushrooms.
  3. Cook, stirring until they change colour
  4. Add the chopped olives and heat through, then take out and set aside
  5. In a bowl beat the eggs and add seasoning
  6. Heat the pan again and add some more oil. Pour in the egg mixture and, using a wooden spatula, move the eggs around to ensure they start cooking, whilst also moving the pan across the heat
  7. Allow the egg mixture to start thickening, but ensure that the bottom doesn’t stick
  8. Before the top sets, add the mushroom and olive mixture and allow to heat through
  9. Tip the cooked omelette onto a plate, and as you do so, fold it in two
  10. Serve immediately

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