After a gruelling few days on a (fairly ineffectual) health kick I have discovered three things. 1.) There’s a large part of me that would rather be eaten by a bear then get up to go jogging at 7.30am. 2.) Apples are not appropriate dessert food and 3.) Omelettes are a source of magical power. (Not quite like Sabrina the Teenage Witch, but getting there.)

Generally I’m one of those people who binges on carbohydrates, as though I’ve just heard that excess bread consumption is the only protection from an imminent apocalyptic explosion. But due to the effects of the Olympics, my cousin’s upcoming wedding and the rather clingy dress I’ve purchased to wear, I’ve decided to up my exercise regime and cut back on *naughty* carbs. (By that I mean walking greater distances than ‘fridge to sofa’ and only eating chips once a week. I’ve not had my soul abducted by pumpkin seed loving aliens.)

Omelettes are tricky little monkeys to get right, but when you do they’re a great (filling) breakfast. And according to nutritional therapist @ilovegreensNT, people who eat eggs for breakfast consume less calories throughout the day. (Result!) But if you’re not a morning person you can always serve it with chips salad for a high protein lunch.

Here’s my recipe for mushroom omelette (with cheese.) If you’re feeling uber health conscious you can forego the cheese but I don’t recommend it. *lusts after melted cheese*


Mushroom omelette with cracked black pepper and mature cheddar

Here’s what you’ll need:

Two medium eggs

Cracked black pepper

Rock salt (I like Pink Himalayan salt but the ordinary stuff from Tesco will suffice.)

Two medium sized mushrooms

A small handful of mature cheddar cheese

Two tablespoons of cold tap water

Two teaspoons of butter (or low cal spray)

melted cheese omelette

1.)    Whisk the eggs in a glass and stir in two tablespoons of water to make the mixture go further. (It’s customary to use milk but in all honesty I can’t taste a vast amount of difference.)

2.)    Slice your mushrooms, add the butter to a medium sized pan and fry on a low heat. As they start to cook pour in your eggy mixture but don’t stir.

3.)    The trick with omelettes is to leave them on a low heat until they set, thus avoiding the gooey mess created by ‘fiddling’.

4.)    After two minutes gently lift the corners of your omelette and tip the pan slightly, letting the raw egg from the top spread underneath.

5.)    Leave for a further few minutes until the top of your omelette is bubbling. Once it seems set, generously add salt, pepper and cheese before folding in half.

6.)    At this point you can turn up the heat to get that baby all golden brown. The egg should be light and fluffy and cheese should be melted and gooey.


Avoiding disaster

Omelettes are very easy to get wrong. Here’s the top three mistakes to avoid:

1.)    Turning the heat up too high. You’ll burn the outside and leave the inside runny.

2.)    Flipping too soon. Make sure the mixture is set before you turn it over or you’ll have a sloppy mess on your hands.

3.)    Adding too many extras. You don’t need huge volumes of ham, mushrooms etc.. a small amount goes a long way and if you overfill it will crumble.