Spinach and Mushroom Omelette

• 1 tbsp oil
• 1 spring onion, chopped
• 1 tsp cumin seeds
• 1 green chilli, chopped (optional)
• salt to taste
• 4 mushrooms, sliced
• handful spinach
• 1 tsp garam masala
• 2 eggs

Method

1. Heat the oil in a pan then add the cumin seeds.
2. Once they sizzle add the chopped spring onions and sauté.
3. Stir in the chopped chillies (if using) and a little salt.
4. Add the mushrooms and stir, cook for about 4-5 minutes.  
5. Add the spinach and stir until it has wilted. Sprinkle in the garam masala then remove the pan from the heat and set to one side.
6. In two bowls separate the yolk and the egg whites.
7. Whisk the egg whites until frothy then whisk in the egg yolks.
8. Heat a little butter in a frying pan and add the eggs. Leave to cook for about 30 seconds then turn the omelette over.
9. Place the cooked omelette onto a plate and spoon the filling into the omelette and fold over to serve.