Mushroom and Spinach Omelette
Ingredients:
2 eggs20ml cream
50g spinach leaves
4 mushrooms (sliced)
salt and white pepper
50g grated mozzarella
tsp. Donegal Rapeseed oil.
Instructions
- Heat a heavy based frying pan.
- Crack the eggs into a bowl, season a little with salt and pepper.
- Add the oil to the pan, then add the sliced mushrooms and cook until soft.
- Now add the spinach and cook until it’s wilted.
- Mix the eggs with a fork and our over the spinach and mushrooms.
- Roll around the pan evenly.
- Using a plastic spatula, lift up the edges and let the egg pour in.
- Repeat until all the egg is cooked.
- Add the cheese (or don’t if you want to keep it healthier).
- Using the spatula, slide it under the omelette and flick one half over on the other to give you a half moon effect.
- Slide onto a plate and serve.
Recipe donated by Bluebird Care recipes – Food for the Soul