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Mushroom & Basil Omelette with Side Smashed Tomato


2 tomatoes , halved

3 medium eggs

1 tbsp snipped chive

300g chestnut mushroom , sliced

1 tsp unsalted butter

2 tbsp low-fat cream cheese

1 tbsp finely chopped basil leaves


1. Heat grill to its highest setting and place the tomatoes on a square of foil.

2. Turn occasionally to prevent burning.

3. When tomatoes are slightly scorched, remove from grill, squashing slightly to release juices.

4. Mix eggs in a bowl with a fork.