Name: Tom Daley's Low Carb Pizza Omelette
Prep time: 5 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tsp olive oil; 200g chestnut mushrooms, finely sliced; 1 garlic clove, finely chopped; 4 sprigs thyme, leaves picked; 8 British Lion eggs; 100g goat’s cheese, crumbled; Small handful rocket; Salad to serve

Serves: 4
Prep: 5 mins
Cook: 10 mins

Ingredients

2 tsp olive oil
200g chestnut mushrooms, finely sliced
1 garlic clove, finely chopped
4 sprigs thyme, leaves picked
8 British Lion eggs
100g goat’s cheese, crumbled
Small handful rocket
Salad to serve

Method

1.   Heat the grill to high. Heat 1 tsp oil in medium non-stick frying pan over a medium-high heat, add the mushrooms, season and cook for 10 minutes until soft and golden. Add the garlic and half the thyme for the last 2 minutes.
2.   Meanwhile heat 1 tsp oil in another large (28cm) non-stick ovenproof frying pan. Beat the British Lion eggs together in a bowl and season, tip into the pan. Cook over a low to medium heat for 4 mins, stirring occasionally until the eggs are almost set.
3.   Place under the grill for approx. 1 minute until set and puffed up. Scatter with mushrooms and cheese, season with black pepper then grill again for 1-2 minutes until the cheese is melted and bubbling.
4.   Transfer to a plate, sprinkle over extra thyme leaves and the rocket, cut into wedges and serve with salad.
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