Slimming World Chips And Best Ever Mushroom Omelette

Total Time: 36 mins Preparation Time: 10 mins Cook Time: 26 mins

Ingredients

• Servings: 4
• 800 g potatoes
• oil
• salt
• 2 eggs
• 2 tablespoons chives
• 2 tablespoons parsley
• 1 teaspoon water
• salt
• pepper
• 200 g mushrooms
• tomato

Recipe

• 1 preheat the oven to 190c/gas 5. cut the potatoes into chunky, even-sized chips and place in a large pan of lightly salted boiling water. boil for 6-7 minutes, then drain thoroughly. return to the pan, replace the lid, and shake to roughen the edges of the chips (this helps them to crisp up during baking).
• 2 line a baking sheet with nonstick baking parchment and spread out the chips. spray with oil and sprinkle with sea salt. place in the oven and bake for 15-20 minutes, or until the chips are crisp and golden.
• 3 about 5 minutes before the chips are ready, gently beat the eggs together with the herbs and water. season well.
• 4 spray a medium, non-stick frying pan with a thin coating of oil and place over a high heat. when hot, pour in the egg mixture and cook for 1-2 minutes. as the egg begins to set around the edges, add the cooked mushrooms and use a spatula to push the egg towards the centre. when the entire egg mixture is set, cook for another minute, then loosen the edges with a spatula and fold the omelette in half. serve with the chips and grilled tomatoes.