What’s not to love about a good Omelette ! Perfect for breakfast, lunch or dinner , easy and quick to make, and endless varieties. My trick to cooking the perfect Omelette is to finish it off under the grill – this makes sure it’s cooked through and also browns the top.
This is a recipe for 2 people – adjust as you need.
4 Eggs – whisked
2 Tbs of butter
10-15 button mushrooms ,or 4-5 big flat mushrooms
3-4 handfuls of english spinach or 1 cup cooked spinach (frozen is fine – but defrost before using)
Grated parmesan for the top – if desired.
Melt butter in non stick pan, over medium heat , then add mushrooms and cook for about 5 mins. Then add spinach and pop lid on for a few minutes until its wilted and soft. Remove lid. Distribute mushrooms and spinach evenly around the pan, then add eggs – tilt pan around so eggs are evenly distributed, sprinkle with grated parmesan if desired. Cook on stove top for a further 5 mins at medium heat. When almost set remove from stove top and place pan under the grill for 2-3 minutes until cooked through and browned.
Perfect on its own, or serve with a big fresh salad, or perhaps a side of avocado.
* you can change the vegetables – try it with capsicum, tomato, grated zucchini, or if you need a few more carbs sweet potato (cooked and diced) is yum – or serve with sourdough.
