Operation Transformation breakfast idea for the weekend! Mushroom & Ricotta Cheese Omelette.


Servings: 1

Calories per portion: 305

  • 2 eggs 
  • 25 ml low-fat milk
  • 100g mushrooms
  • 25g ricotta cheese
  • 1 teaspoon rapeseed oil
  • Pinch salt and pepper


  1. In a bowl mix the eggs and milk and set aside
  2. Add pinch of salt and pepper
  3. Chop mushrooms
  4. Place oil in pan and put on medium heat
  5. Add the chopped mushrooms and cheese to the egg mixture
  6. Pour in the pan and allow the egg to cook around the edges.  
  7. Lift up one side of the omelette to check if the egg has slightly ‘browned’. The inside of the mixture will still be a bit runny.
  8. Once the bottom is browned you may turn over, or for ease place under the grill (on medium heat) for 5 - 7 minutes or until browned on top and the inside is completely cooked and no longer runny.