Mushroom Spinach Omelette (Print Version)
# Ingredients:
01 -
1 handful baby spinach leaves
02 -
20g grated cheddar cheese
03 -
2 large eggs
04 -
2 chestnut mushrooms, sliced finely
05 -
1 teaspoon unsalted butter
06 -
A sprinkle of salt and pepper to your liking
# Instructions:
01 -
Warm a small pan over medium heat and toss in some butter. Once melted, add the mushrooms and cook each side for a minute or two. Stir in the spinach after, and mix until it wilts.
02 -
Break the eggs into a small jug or cup. Use a fork to whisk them up. Throw in the cheese, pepper, and a pinch of salt, then stir until blended.
03 -
Pour the egg mixture into the pan, giving a quick stir to combine it with the veggies. Leave it untouched until the bottom browns nicely and the top looks just about set.
04 -
Flip one side of the omelette over the other, then slide it onto a plate. Pair it with some fresh salad greens and a thick slice of crunchy French bread.
# Notes:
01 -
Great option for a quick meal, whether it's lunch or dinner
02 -
You can freeze this for later
03 -
Nutritional details are estimates and offered for reference only