Complete recipe
Spinach & mushroom omelette
A tender folded omelette filled with golden mushrooms and wilted spinach.
15 minutes1 servingseasylow budget
Ingredients
- Eggs2 · large
- Spinach1 cup · washed
- Mushrooms75 g · thinly sliced
- Cheddar · optional20 g · grated
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Slice mushrooms and wash spinach.
- Beat the eggs with a pinch of salt and pepper.
- Grate cheddar if using and set out a plate.
- Warm a little oil in a small non-stick skillet over medium heat. Cook mushrooms for 4–5 minutes until browned. Add spinach and cook until wilted, then transfer the filling to a bowl.
- Add a little more oil to the pan, lower the heat and pour in the eggs. Gently pull the edges towards the centre, letting uncooked egg run underneath.
- When the eggs are almost set, add the filling and optional cheddar to one half. Fold over and cook for another minute until the egg is set throughout. Serve immediately.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.