25 ml low fat milk
25g ricotta cheese
1 teaspoon rapeseed oil
Pinch salt and pepper
In a bowl mix the eggs and milk and set aside
Add pinch of salt and pepper
Place oil in pan and put on medium heat
Add the chopped mushrooms and cheese to the egg mixture
Pour in the pan and allow the egg to cook around the edges.
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
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