Mushroom & Spinach Omelette

Ingredients

• 4 eggs
• 200 g chestnut mushrooms, sliced
• 100 g spinach
• 1 clove garlic, crushed
• 1 tbsp olive oil
• 30 g parmesan, grated
• 1 tbsp fresh chives, snipped
• Crusty sourdough toast, to serve
• Dressed leaves, to serve
• 1 ripe avocado, sliced (optional)

Method

1. Heat half 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. Stir 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. Crack 2 eggs into a bowl, season well and beat until just combined. Heat a small non-stick pan over a medium-high heat with a splash of oil, swirling to coat.
4. Pour 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. When 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. Repeat with the remaining eggs and filling for the second omelette.
7. Scatter each omelette with grated parmesan and snipped chives, and finish with a generous crack of black pepper. Sliced avocado alongside turns it into a proper brunch plate.