Mushroom and spinach omelette
A soft, lightly golden omelette folded over buttery mushrooms and wilted spinach. Ready in 10 minutes for breakfast or a quick supper.
- Time10 min
- LevelEasy
- Costabout £1.60 a head
Ingredients
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Method
- 1
Beat the eggs in a bowl with the water, salt and pepper until just combined.
- 2
Melt half the butter in a small non stick frying pan over a medium heat. Fry the mushrooms for 3 minutes until golden, then add the spinach and stir until wilted. Tip onto a plate.
3 min - 3
Wipe the pan, add the rest of the butter and let it foam. Pour in the eggs.
- 4
Stir gently with a spatula for 20 seconds, then leave to set for 1 minute until the base is firm and the top is just creamy.
1 min 20 s - 5
Spoon the filling over one half, fold the other half over and slide onto a plate. Sprinkle with chives.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.