This no fuss, mouth-watering mushroom omelette is easy enough for the kids to make, or for you to create for yourself or your own mum without the need to spend too much time in the kitchen.

Nutritious and delicious, Otaika Valley’s fresh free range eggs come from happy hens that roam freely on fertile farms in Whangarei and Rotorua. We think you can certainly taste the difference!

Prep time: 5 minutes  /  Cooking time: 12 minutes  /  Serves 1

 
 

Ingredients

  • 3 Otaika Valley Free Range Eggs

  • 120g mushrooms – sliced thinly

  • 1 garlic clove – finely diced

  • Handful baby spinach leaves

  • Small handful flat leaf parsley – roughly chopped

  • ¼ - ½ cup grated cheese (depending on taste preference)

  • Sea salt & cracked black pepper

  • Butter for sautéing

Directions

  1. Heat a generous knob of butter in a sauté pan over a medium high heat.

  2. Add the mushrooms, garlic and a generous pinch of salt.

  3. Cook, moving frequently, for a few minutes. Add the spinach and toss well.

  4. Remove from the heat and mix through the parsley. Spoon into a bowl until ready to use. Wipe out the pan.

  5. Add another knob of butter to the pan, reduce heat to medium. Season the eggs before pouring into the pan, swirling until evenly spread. Use a fork to swirl the egg mixture a little (to incorporate some of the butter) before spreading it out again and leaving to set for 1 minute.

  6. Sprinkle cheese over one half of the omelette. Spoon the mushrooms and spinach evenly on top.

  7. Carefully fold the bare half of the omelette over the filling. Give it another minute to cook before carefully sliding from the pan onto a plate.

  8. Serve immediately.

 

Recipe courtesy of Kelly Gibney