Spinach and Mushroom Omelette
-
Heat
-
Serves
-
Prep 5 mins
-
Cook 5 mins
Hari says
There is nothing better than a good breakfast in the morning to get you up and ready to hit your day head on. I do love breakfast, but it's always a challenge to fit in something wholesome when you are juggling lunch boxes, finding that lost school shoe and trying to get yourself out the door as well.
As I'm not really a cereal person I have to get a bit creative (as well as being organised) for breakfast so I can get something quick and tasty to start the day. I think eggs are great, very nutritious, so versatile and easy. This stuffed omelette is great for any time of the day but it makes a delicious and fuel filled breakfast, plus you can bulk it out with some wholemeal toast too.
Top tip - if you whisk your egg whites and yolk separately your omelette will come out super fluffy!
- Ingredients
- Method
- 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
- Heat the oil in a pan then add the cumin seeds.
- Once they sizzle add the chopped spring onions and sauté.
- Stir in the chopped chillies (if using) and a little salt.
- Add the mushrooms and stir, cook for about 4-5 minutes.
- 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.
- In two bowls separate the yolk and the egg whites.
- Whisk the egg whites until frothy then whisk in the egg yolks.
- Heat a little butter in a frying pan and add the eggs. Leave to cook for about 30 seconds then turn the omelette over.
- Place the cooked omelette onto a plate and spoon the filling into the omelette and fold over to serve.
 ){kind=link}
Comments