Spinach and Mushroom Omelette (Print Version)
# Ingredients:
01 -
1 teaspoon butter
02 -
2 chestnut mushrooms, thinly sliced
03 -
1 handful of baby spinach
04 -
2 large eggs
05 -
20g cheddar cheese, grated
06 -
Salt and pepper to taste
# Instructions:
01 -
Put a small frying pan over a medium heat and add a teaspoon of butter. When the butter has melted add the mushrooms. Fry the mushrooms for a couple of minutes on each side and then add a handful of spinach. Stir to help the spinach wilt.
02 -
Meanwhile, crack the eggs into a cup or small jug and whisk with a fork. Add the grated cheese, salt and pepper, and stir to combine.
03 -
Tip the eggs into the pan and stir briefly to mix with the mushrooms and spinach. Then leave to set until the bottom of the omelette is golden brown and the top is almost-but-not-quite set.
04 -
Fold the omelette in half and tip out onto a plate. Serve with a simple salad and a nice big chunk of crusty French bread.
# Notes:
01 -
Perfect for a simple lunch or light supper
02 -
Suitable for freezing
03 -
Nutrition information is approximate and meant as a guideline only