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    Shiitake omelette with warm cherry tomato sauce

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    Shiitake omelette with warm cherry tomato sauce

    Traditional breakfast foods such as bread, cereals and bacon can be high in salt, so for a weekend treat, try this vibrantly flavoured omelette instead. Earthy shiitake mushrooms provide a great contrast to the quick-to-make tomato dressing.

    • Vegetarian
    • Preparation time: 6 minutes to 8 minutes
    • Cooking time: 8 minutes
    • Total time: 14 minutes to 16 minutes 20 minutes

    Makes: 1


    • 3 tbsp olive oil
    • ½ large red chilli, deseeded and finely sliced
    • 1 clove garlic, peeled and chopped
    • 6-8 cherry tomatoes, halved
    • 2-3 sprigs of fresh coriander, roughly torn
    • 5 shiitake mushrooms, wiped, stalks discarded and caps thinly sliced
    • 4 salad onions, trimmed and thinly sliced
    • 2 medium eggs, lightly beaten


    1. Heat 2 tbsp olive oil in a small saucepan, add the chilli and garlic and cook for 30 seconds. Add the tomatoes, stirring for a few minutes until they start to soften. Mix in the coriander and the black pepper. Remove from heat.
    2. Fry the mushrooms gently in ½ tbsp olive oil for 2-3 minutes, then stir in the salad onions. Cook for another few minutes until slightly softened. Tip out into a bowl and put the remaining olive oil in the same pan over a medium-high heat. Pour the eggs in and swirl round. Immediately reduce the heat and put the mushrooms and onions on top. When the egg is cooked to your taste, fold onto a plate, add the sauce and serve with black pepper.

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