Looking for a light dish for those balmy summer evenings? A mussel omelette is a quick and easy way to use those leftovers in the fridge and still keep healthy. This delicious meal is perfect for lunch or dinner and can also be served as an appetiser.
3 large eggs
1 tbsp olive oil
50g cooked, shelled mussels
1 tbsp parsley
Salt and pepper to season
- Crack the eggs into a small bowl, beat them gently with a fork and season with salt and pepper.
- Heat the olive oil in the frying pan and cook the eggs over medium heat until they start to set.
- Transfer the omelette onto a plate, then sprinkle the cooked mussels, parsley and other vegetables over the top. Season again with cracked black pepper or chilli flakes.
Image via The Times