1. Heat the olive oil in a small non-stick frying pan. Tip in the mushrooms and fry over a high heat, stirring occasionally for 2-3 mins until golden. Lift out of the pan into a bowl and mix with the cheese and parsley.
2. Place the pan back on the heat and swirl the eggs into it. Cook for 1 min or until set to your liking, swirling with a fork now and again.
3. Spoon the mushroom mix over one half of the omelette. Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad.

1 tbsp olive oil

Handful button or chestnut mushrooms , sliced

25g vegetarian cheddar , grated

Small handful parsley leaves, roughly chopped

2 eggs , beaten

Nutrition per serving

391 kcalories, protein 22g, carbohydrate 0.3g, fat 33 g, saturated fat 10g, fibre 0.7g, salt 0.9 g

1. Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the
2. Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

400g bag spinach leaves

3 tbsp olive oil

1 large onion , finely sliced

2 large potatoes , peeled and finely sliced

10 eggs

Nutrition per serving

209 kcalories, protein 12g, carbohydrate 11g, fat 13 g, saturated fat 3g, fibre 2g, salt 0.46 g

1. Beat together eggs, crème fraîche, cheese and chives with a little seasoning. Heat oil in a pan, then soften spring onion for a few mins. Add tomatoes and warm through, then pour in egg mixture. Cook over a low heat, stirring, until eggs are just set. Pile over toast.

2 eggs

1 tbsp crème fraîche

25g cheddar , grated

small bunch chive , snipped

1 spring onion , sliced

1 tsp oil

3-4 cherry tomatoes , halved

2 slices crusty bread , toasted

Nutrition per serving

571 k calories, protein 30g, carbohydrate 42g, fat 33 g, saturated fat 13g, fibre 0g, salt 1.98 g.

1. Break the eggs into two bowls, five in each. Whisk lightly and season with salt and pepper. Heat the oil in a pan, add the courgettes and spring onions, then fry gently for about 10 mins until softened. Cool, then stir into one bowl of eggs with a little salt and pepper. Add the roasted peppers to the other bowl of eggs with the garlic, chilli, salt and pepper.
2. Heat a little oil in a 20-23cm frying pan, preferably non-stick. Pour the eggs with courgette into a measuring jug, then pourabout one-third of the mixture into the pan, swirling it to cover the base of the pan. Cook until the egg is set and lightly browned underneath, then cover the pan with a plate and invert the omelette onto it. Slide it back into the pan to cook the other side. Repeat with the remaining mix to make two more omelettes, adding a little oil to the pan each time. Stack the omelettes onto a plate. Make three omelettes in the same way with the red pepper mixture, then stack them on a separate plate.
3. Now make the filling. Beat the cheese to soften it, then beat in the milk to make a spreadable consistency. Stir in the herbs, salt and pepper. Line a deep, 20-23cm round cake tin with cling film (use a tin the same size as the frying pan). Select the best red pepper omelette and place in the tin, prettiest side down. Spread with a thin layer of cheese filling, then cover with a courgette omelette. Repeat, alternating the layers, until all the omelettes and filling are in the tin, finishing with an omelette. Flip the cling film over the omelette, then chill for up to 24 hrs.
4. To serve, invert the omelette cake onto a serving plate and peel off the cling film. Pile rocket on the top and scatter over the cheese, a drizzle of olive oil and a little freshly ground black pepper. Serve cut into wedges.

10 eggs

1 tbsp olive oil , plus extra for frying and drizzling

2 courgettes , finely chopped

3 spring onions , thinly sliced

4 roasted red peppers from a jar, drained and finely chopped

1 garlic clove , crushed

1 red chilli , deseeded and finely chopped

Nutrition per serving

231 kcalories, protein 15g, carbohydrate 4g, fat 17 g, saturated fat 6g, fibre 1g, salt 1.07 g

1. Heat grill to high. Beat the eggs with the oregano and some salt and pepper. Heat the oil in a large ovenproof frying pan, then tip in the eggs. Cook over a low-ish heat for 4 mins, stirring occasionally until the eggs are practically set.
2. Place under the grill until set and puffed up. Spread the sauce over, scatter with cheese and olives, then grill again until cheese is melted. Cut into wedges and serve with a green salad.   

8 eggs , beaten

1 tsp oregano

1 tbsp olive oil

4 tbsp tomato passata sauce (from a jar)

handful of stoned black olives

85g vegetarian cheddar , grated

Nutrition per serving

318 kcalories, protein 21g, carbohydrate 1g, fat 26 g, saturated fat 9g, fibre 1g, salt 0.97 g