Serves 1 as a main meal or 2 for a light lunch served with a salad
Prep 10 mins
Cook 10-12 mins

INGREDIENTS
1 tbsp olive oil
4-6 chestnut mushrooms, thickly sliced
6-8 cherry tomatoes, halved
1 red onion, peeled and finely sliced
Salt and pepper
Small handful of parsley roughly chopped
3 large eggs
1 tbsp cold water
2 slices of Arla® of Havarti sliced cheese

METHOD
1. In a non-stick omelette pan (ideally 20cm), heat up half the olive oil. When the pan is hot add the mushrooms and fry for 5 minutes or until all the water has evaporated and the mushrooms
golden.

2. Throw in the red onion and cherry tomato halves and cook for 2 minutes until the tomatoes start to soften. Season with a little salt and pepper and sprinkle over the roughly chopped parsley. Tip the mushroom mix out of the pan and set aside.

3. Whisk the eggs in a jug with a tbsp of cold water. Season with a pinch of salt and black pepper.

4. Pour the remainder of the oil into the pan and bring to a medium heat. Add the eggs and once they start to cook, using a fork or spatula, begin to drag the outer edges of the set egg mixture into the centre, swirling the wet egg mixture around the pan to cover up any gaps. Keep doing this until there is no wet egg mixture and you have a light, fluffy omelette.

5. Put your mushroom and tomato mix back in the pan on top of the omelette. Top with your 2 slices of Arla® Havarti cheese and keep cooking until the egg is fully cooked. Fold over the omelette and slide onto a plate. Serve immediately.