Mushroom Omelette with rocket and crusty bread

mushroom-omeletteMushroom Omelette

 Mushroom Omelette

 Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.

Serves 1

Ingredients

  • 2 teasp. olive oil
  • Knob of butter
  • 100g mushrooms, sliced
  • 3 large eggs
  • 1 teasp. fresh chives, chopped
  • A little salt and freshly ground black pepper
  • Lightly-dressed rocket salad and crusty bread, to serve

To Cook

Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.

Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.

While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.

Serving Suggestions

Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.

Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes, depending on what’s in the fridge.

http://www.bordbia.ie/consumer/recipes/eggs/pages/mushroomomelette.aspx

A gluten free, chocolate chip cookie packed with protein

 

cleveland cookies

This recipe sneaks protein and fiber into everybody’s favorite cookie. Your kids will love it and will never even guess that they’re made with chickpea puree!

Ingredients

1 can chickpeas
1/2 cup almond butter (can also use cashew or peanut butter)
¼ cup honey
2 teaspoons vanilla
1/8 teaspoon salt (optional)
1/8 teaspoon baking powder
1/2 cup chocolate chips (use dark chocolate, 60% cacao)

Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. Drain and rinse chickpeas. Place chickpeas, almond butter, honey, vanilla, salt and baking powder in a food processor or blender.
  3. Puree for two to three minutes, until smooth.
  4. Place mixture in a bowl, and stir in chocolate chips.
  5. Place about 1 tablespoon of dough per cookie onto baking sheets. Bake 25 minutes, until lightly browned. Cool 5 minutes and enjoy!

Nutrition information

Makes about 1 dozen cookies.

Per serving (1 cookie):

Calories:110
Fat: 6.5g
Saturated fat: 0-0.5g
Carbohydrate: 13g
Sodium: 90mg
Protein: 3g