Mushroom and Pepper Omelette with Roasted Tomatoes
Method
- 1
Place the tomatoes on a non-stick tray and roast in the oven at 200C/400F/Gas mark 6 for about 10 minutes.
- 2
Meanwhile, heat the oil in a non-stick pan, add the pepper and cook for a couple of minutes to soften, then add the mushrooms and cook for a few more minutes.
- 3
Crack the eggs into a jug, add the soya milk and mix together lightly.
- 4
Pour the egg mixture into the pan, with the pepper and mushrooms and cook for a few minutes. Flash under a preheated grill for a couple of minutes to firm the top of the omelette. Turn out onto a plate and serve with the roasted tomatoes.
Mushroom and Pepper Omelette with Roasted Tomatoes was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
Place the tomatoes on a non-stick tray and roast in the oven at 200C/400F/Gas mark 6 for about 10 minutes.
- 2
Meanwhile, heat the oil in a non-stick pan, add the pepper and cook for a couple of minutes to soften, then add the mushrooms and cook for a few more minutes.
- 3
Crack the eggs into a jug, add the soya milk and mix together lightly.
- 4
Pour the egg mixture into the pan, with the pepper and mushrooms and cook for a few minutes. Flash under a preheated grill for a couple of minutes to firm the top of the omelette. Turn out onto a plate and serve with the roasted tomatoes.
Mushroom and Pepper Omelette with Roasted Tomatoes was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
