Ingredients

2 eggs
2 tablespoons water
50g Australian 50% Reduced Fat Cheddar Cheese, grated
150g grape tomatoes, halved
1/4 cup finely chopped continental parsley
200g baby button mushrooms
1/4 cup water, extra
pepper, to taste
chopped continental parsley, extra for sprinkling

Method

1. Whisk eggs and water in a bowl until just combined. In a separate bowl, combine cheese, tomatoes and 2 tablespoons of parsley.

2. Pour half the egg mixture into a non-stick frypan to just cover the base. Cook over medium heat until eggs are almost set. Place half the cheese mixture over the omelette and fold in half. Slide onto a serving dish, keep warm, and repeat with remaining mixture to make another omelette.

3. Heat non-stick frypan and add mushrooms and water and 'saute' until cooked through. Season to taste and stir in remaining parsley. Serve mushrooms on the Cheesy Omelette sprinkled with chopped parsley.

Serves 2

This Recipe is courtesy of Dairy Australia's Test Kitchen.