Tomato and Mushroom Omelette

Makes a hearty breakfast or brunch for one, or a light meal for two.

• Ready In: 15 mins
• Serves: 1-2

Ingredients

• 2  large eggs
• 1  small potato, grated
• 1⁄4 cup cheddar cheese, grated
• 1  teaspoon dried chives
• 1  small tomatoes, diced
• 1  large mushroom, diced
•  ground black pepper

Directions

1. Whisk eggs in a bowl and stir in potato, cheese and chives.
2. Pour mixture into a small frypan (preferably with a lid) that has been lightly sprayed with cooking oil.
3. Evenly spread tomato and mushroom pieces over the top and season generously with black pepper.
4. Cook over low-medium heat for 10-15 minutes until egg has set. You can set under a grill but I find this isn't necessary at a fairly low temperature especially if you cover the frypan during cooking.