• 4 large eggs
  • a pinch of salt
  • a pinch of pepper
  • 1 tablespoon milk
  • 2 tablespoon oil
  • 1 onion (chopped)
  • 1 button mushroom (chopped)
  • 1 tablespoon spring onions (chopped)
  • 2 tablespoon Kimball Mushroom Spaghetti Sauce
  • 2 tablespoon grated cheddar and mozzarella¬† cheese
  • 2 tablespoon Kimball Chilli Sauce


  • Beat the eggs in a clean dry bowl. Season with salt and pepper.
  • Add milk and whisk further.
  • Heat oil in a non-stick pan. Saut√© the onions and mushroom till soft. Next, add in spring onions.
  • Pour the egg mixture into the pan and stir on medium high heat until the eggs are almost cooked.
  • Reduce the heat and stop stirring and allow to cook on low flame.
  • Scoop Kimball Mushroom Spaghetti Sauce onto the centre of the omelette.
  • Sprinkle with both cheese and fold the omelette into half and slide it on the plate to serve.
  • It is more delish to be served with Kimball Chilli Sauce