Mushroom and Spinach Omelette with Toast

• 3 tbspolive oil
• 250gchestnut mushrooms, sliced
• 2garlic cloves, crushed
• 200gspinach
• 8eggs
• 20gbutter
• 60gmature cheddar, grated
• fine salt
• black pepper
• 3tomatoes, cut into wedges
• 1/2red onion, very thinly sliced
• 1 tbspwhite wine vinegar
• 4thick slices sourdough, about 50 g each

Method

1. 1Start with the salad so the onion has time to soften. Toss the tomatoes and red onion with the vinegar, 1 tablespoon of the olive oil and a good pinch of salt and leave in a bowl; the salt draws the juice out of the tomatoes and turns it into the dressing.
2. 2Heat the remaining 2 tablespoons of oil in a large non-stick frying pan over a high heat. Add the mushrooms and cook for 5 minutes, stirring only once or twice, until deeply browned; they squeak and steam first, then take colour.
3. 3Add the garlic and spinach with a pinch of salt and stir for 1 minute until the spinach has wilted and any water has cooked off. Tip into a bowl and wipe out the pan.
4. 4Beat the eggs in a jug with a small pinch of salt and plenty of pepper. Toast the sourdough now so it is ready when the omelettes are.
5. 5Melt half the butter in the pan over a medium-high heat and pour in half the egg. As it sets, drag the edges to the centre with a spatula so the raw egg runs underneath. After 2 minutes, when the top is just set but still glossy, scatter half the mushroom mixture and half the cheddar over one side, fold the other side over and slide onto a warm plate.
6. 6Repeat with the rest of the butter, egg, filling and cheddar for the second omelette. Cut each in half and serve with the toast and the tomato salad, spooning the salad juices over the toast.

Per serving

kcal

541

protein

28.4g

fibre

5.2g

carbs

35.4g

fat

32.1g