Omelette with spinach and mushrooms
A fluffy, cheesy omelette with spinach and mushrooms thats quick and easy to master. It's a must have staple recipe for every home.
Servings: 1
Ingredients
- 2 tbsp olive oil
- 50 g mushrooms sliced
- 1 garlic clove crushed
- 1 spring onion sliced
- 50 g baby spinach leaves
- 2 medium eggs
- splash of milk
- ¼ cup cheddar cheese
- 8 basil leaves chopped
Instructions
- Heat 1 tablespoon of oil in a frypan over medium heat; add mushrooms, garlic and spring onion. Cook for a few minutes. Add spinach leaves and cook until spinach has wilted. Remove from pan and set aside.
- Wipe pan clean, add remaining oil and heat over medium to low heat.
- Whisk together eggs with a splash of milk and season with salt and pepper. Pour egg mixture into pan and cook for a few minutes until egg starts to set.
- Sprinkle the cheese over the egg then add the mushroom mixture and basil to half of the egg mixture and continue cooking until egg is almost set. Use a spatula or egg flipper to gently fold the omlette over encasing the filling.
- Transfer onto a plate and serve immediately.