Mushroom Omelette
This no fuss, mouth-watering mushroom omelette is easy enough for the kids to make, or for your to create for yourself or your own mum without the need to spend too much time in the kitchen.
Prep time: 5 minutes | Cook time: 12 minutes | Serves: 1 | Recipe by Kelly Gibney @kellygibney_wholehearted
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 and cracked black pepper
Butter for sautéing
Heat a generous knob of butter in a sauté pan over a medium high heat.
Add the mushrooms, garlic and a generous pinch of salt.
Cook, moving frequently, for a few minutes. Add the spinach and toss well.
Remove from the heat and mix through the parsley. Spoon into a bowl until ready to use. Wipe out the pan.
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.
Sprinkle cheese over one half of the omelette. Spoon the mushrooms and spinach evenly over the top.
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.
Serve immediately.
