Pilchards Omelette

Ingredients:

1 x 215g can Saldanha Pilchards in Tomato Sauce4 extra large eggs6 tbsp waterSalt and black pepper to taste2 tbsp oil½ cup mushrooms, sliced½ cup cheddar cheese, grated

Method:

Drain and flake the pilchards.

Beat the eggs and water in a separate bowl. Season to taste.

Heat a tablespoon of oil in a frying pan and add half the egg mixture.

Once the mixture is almost set, add half the pilchards, mushrooms and cheese to one half of the omelette.

Fold the omelette in half and cook for a further 2 minutes.

Repeat with the remaining ingredients to make the second omelette.

Takes about 20 minutes.

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