Mushroom & Spinach Omelette

Breakfast

SERVES  1

PREP  5mins

COOK  15mins

Vegetarian, Gluten Free, Nut Free

 

A light, fluffy omelette full of flavour, perfect for breakfast or lunch.

Ingredients

2 tsp olive oil

50g mushrooms, quartered

1 spring onions, finely sliced

50g baby spinach leaves

2 eggs

salt & pepper, to taste

20g grated parmesan cheese

1/4 cup fresh parsley, chopped

 

Method

1 Heat a non-stick frypan over medium heat. Spray with oil and saute mushrooms for a few minutes. Add spring onion and cook a few minutes more. Add spinach leaves and cook until spinach has wilted. Remove from pan and set aside. 

2 Wipe pan clean, spray with oil and heat over medium to low heat.

3 Blend eggs, cottage cheese, 4 tbs water and salt and pepper until smooth. Pour egg mixture into pan and cook for a few minutes until egg starts to set. 

4 Add mushroom mixture and continue cooking.

5 Sprinkle with parmesan and parsley, fold in half and serve.

 

Nutritional Information

Per Serve

 

Energy

Calories

Protein

Carbs

Fibre

Sugar

Fat

Sat. Fat

1316.4kj

314.2cal

21.3g

2g

3.5g

1.3g

24g

7.7g

 

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dale@dalenelson.com

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