Ketogenic Mushroom Omelette

Eggs are a ketogenic dieters best friend! Find ways to keep them interesting and you will be buddies for life!

For this quick and tasty mushroom omelette you will need:

2 eggs
1 large portobello mushroom
1 tsp butter
1 tsp Worcestershire sauce
1 tbsp Greek Yoghurt
1 tbsp grated tasty cheese
Cracked pepper & salt

1. Whisk the eggs with the Greek yoghurt and set aside
2. Heat 1 tsp of butter in a small fry pan. Slice the mushroom and add to the pan
3. Pour in 1 tsp of Worcestershire sauce
4. Pour the eggs over the mushroom and cook with the lid on until the base is firm enough to flip
5. Flip the omelette, sprinkle with cheese and allow to finish cooking until cheese has melted
​6. Season with salt and pepper.