Mashroom papper omelette Marzieh Laali

  INGREDIENTS

 3 cherry tomatoes

1 tsp olive oil

1/4 red pepper, deseeded and chopped

4 chestnut mushrooms, sliced

2 free-range eggs

2 tbsp Alpro soya milk alternative

 METHOD

  Place the tomatoes on a non-stick tray and roast in the oven at 200C/400F/Gas mark 6 for about 10 minutes.

  Meanwhile, heat the oil in a non-stick pan, add the pepper and cook for a couple of minutes to soften, then add the mushrooms and cook for a few more minutes.

  Crack the eggs into a jug, add the soya milk and mix together lightly.

  Pour the egg mixture into the pan, with the pepper and mushrooms and cook for a few minutes. Flash under a preheated grill for a couple of minutes to firm the top of the omelette. Turn out onto a plate and serve with the roasted tomatoes.