Mushroom & Spinach Omelette

• 4eggs
• 200 gchestnut mushrooms, sliced
• 100 gspinach
• 1clove garlic, crushed
• 1 tbspolive oil
• 30 gvegetarian Italian-style hard cheese, finely grated
• 1 tbspfresh chives, snipped
• 1ripe avocado, sliced (optional) (optional)
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Heat 1½ tsp of the oil in a frying pan over a high heat. Add the mushrooms and cook, stirring now and then, until deeply golden and any liquid has cooked off, about 4 minutes.
2. 2Stir in the garlic and spinach and cook until the spinach has just wilted and the garlic smells fragrant, around 1 minute. Season with salt and pepper, tip onto a plate and set aside.
3. 3Crack 2 eggs into a bowl, season well and beat until just combined. Heat a small non-stick pan over a medium-high heat with ¾ tsp of the oil, swirling to coat.
4. 4Pour in the eggs and swirl the pan to spread them evenly. As the edges begin to set, use a spatula to draw them gently into the centre, tilting the pan so the uncooked egg flows out to the edges.
5. 5When the surface is just set but still glossy, spoon half the mushroom and spinach mixture down the centre. Fold one side over the filling and slide onto a warm plate.
6. 6Repeat with the remaining ¾ tsp oil, eggs and filling for the second omelette.
7. 7Scatter each omelette with vegetarian hard cheese and snipped chives, and finish with a generous crack of black pepper. Add the optional sliced avocado alongside if using.

Per serving

kcal

333

protein

25.7g

fibre

2.3g

carbs

6.8g

fat

22.9g