Creamy mushroom Omelette (1g carbs)
-3 large free range eggs
-100g white button/chestnut (any really) mushrooms
-1 tablespoon cream
-Salt n pepper to taste
-1 tsp butter
-1/2 tsp dried/fresh parsley
Clean and chop mushrooms, fry in a little butter, season to taste.
While doing that, get your oven grill on high. Also mix eggs in bowl, brush a little oil in pan and put eggs in, pop any 'bubbles' that form, swirl the egg around for even distribution and cook for about a minute on stove.
Now put the eggs in pan under grill for a minute or two, until golden and puffy.
Take mushrooms off heat when golden (about 2-3 minutes) and add tbsp cream, mix into mushrooms till melted and you have achieved creamy goodness!
Plate up the omelette and top with creamy mushrooms, garnish with half tsp dried/fresh parsley. Enjoy!