7Ingredients
130Calories
50Minutes

Ingredients

  • 2 medium eggs
  • 125 milliliters semi-skimmed milk
  • 1/4 teaspoon nutmeg
  • 2 tablespoons oil
  • 150 grams mushrooms (small, washed)
  • 750 milliliters vegetable stock
  • 1/2 bunch parsley (chopped)

Directions

  1. For the omelette, whisk the eggs and milk together, season and add the nutmeg. Pour the eggs into a greased shallow baking dish. Place the dish into a large pot and carefully fill the pot with water, halfway up the sides of the egg dish. Place over low heat for about 30-40 mins.
  2. Meanwhile, heat the oil in a pan and sauté the mushrooms. Add the stock and season.
  3. Cut the omelette into triangles and serve with the soup and chopped parsley.
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NutritionView more

130Calories
Sodium33%DV800mg
Fat15%DV10g
Protein12%DV6g
Carbs2%DV5g
Fiber3%DV<1g

PER SERVING *

Calories130Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat1.5g8%
Trans Fat
Cholesterol105mg35%
Sodium800mg33%
Potassium240mg7%
Protein6g12%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate5g2%
Dietary Fiber<1g3%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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