Breakfast omelette with mushrooms and spinach

Breakfast omelette with mushrooms and spinach

By
From
Recipes for a Great Life
Serves
1
Photographer
Greg Elms

This hearty dish is ideally suited to a lazy weekend brunch, when life is slow and you have time on your hands. Enjoy it on its own, or with a slice of wholemeal or sourdough toast.

Ingredients

Quantity Ingredient
1 tablespoon extra-virgin olive oil
6 baby mushrooms, cleaned and halved
1 cup loosely packed baby spinach leaves, washed and drained
2 eggs
salt
freshly ground black pepper
1 tomato, halved, seeded and diced

Method

  1. Heat half the oil in an 18 cm non-stick frying pan and sauté the mushrooms for 3 minutes. Transfer the mushrooms to a bowl and set aside. Add the spinach to the pan and cook until wilted, stirring continuously. Transfer the spinach to a colander and drain.
  2. Beat the eggs lightly in a small bowl and season with salt and pepper.
  3. Heat the remaining oil in the frying pan. Add the eggs to the pan and scatter on the diced tomato. Leave the eggs undisturbed for about 10 seconds, so they begin to set, then use a wooden spoon to lift the cooked egg to the centre, allowing the uncooked egg to flow underneath and out to the edges of the pan.
  4. Scatter on the mushrooms and spinach and press them lightly into the egg. Continue to cook for another minute or two, or until all the egg has set. If the top of the omelette is still a little runny, place it under a hot grill for a couple of minutes.
  5. Transfer the omelette to a plate and serve immediately.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
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weeknight
midweek
mid-week
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