Mushroom & Brie Omelet

Serves 4

Ingredients:

• 1 clove garlic, minced

• 2 cups (200g) mushrooms

• 8 eggs

• 7oz (200g) brie cheese, sliced

• 4oz (120g) arugula

• 1tbsp olive oil

• salt and pepper

Directions:

1. Heat a large non-stick frying pan over high heat, greased with a little bit of oil. Slice the mushrooms and cook, stirring occasionally, for 5-7 minutes. Transfer to a bowl and set aside. 

2. Heat a small non-stick frying pan over medium-high heat, greased with a small amount of oil. Whisk the eggs in a large pot with ¼ cup (60ml) cold water. Season well with salt and pepper.  

3. Pour quarter of the eggs into the pan and cook the omelet. Top with a quarter of the earlier prepared mushrooms and quarter of the brie. Transfer onto a serving plate, top with a handful of arugula. Serve immediately.

4. Repeat this process with the remaining eggs, mushrooms, brie and rocket to make a further 4 omelets.  

Prep: 10 min | Cook: 20 min | Kcal: 359 | Fats(g): 27 | Carbs: 4(g) | Protein: 25(g)