Mushroom Spinach Omelette (Print Version)
# Ingredients:
01 -
2 large eggs
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A pinch of salt and pepper
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20g grated cheddar cheese
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A handful of fresh baby spinach
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1 teaspoon of butter
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2 thinly sliced chestnut mushrooms
# Instructions:
01 -
Heat up a little butter in a small pan over medium heat. Once melted, toss in the sliced mushrooms. Cook each side for a couple of minutes, then throw in the spinach and stir around until it softens.
02 -
Break the eggs into a cup or small mixing jug. Whisk with a fork, then stir in the cheese, salt, and pepper to make a creamy mixture.
03 -
Pour the egg mix over the veggies in the pan. Give it a quick stir to combine everything, then let it cook undisturbed until the bottom is golden and the top is mostly set but still a little soft.
04 -
Flip one side of the omelette over to fold it in half, then slide it onto a plate. Pair it with a crisp salad and a big chunk of crusty bread on the side.
# Notes:
01 -
Great for a quick lunch or a light evening meal
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You can freeze leftovers if needed
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Calorie and nutritional info is approximate