Pan fried Mushroom Omelette with Spinach and Thyme
(7 oz) thinly sliced
(1+3/4 oz) roughly chopped
leaves picked and chopped
Cracked Black Pepper
Heat a drizzle of olive oil in a non-stick frying pan over medium heat.
Add the mushrooms and cook until browned.
Add the baby spinach and thyme and cook until the spinach is wilted.
Remove the pan from the heat, season with salt and pepper and set aside.
Place the eggs into a bowl and whisk.
Heat the butter in a non-stick frying pan over medium heat, allowing it to melt and foam.
Pour the eggs into the pan and let them cook until the bottom has started to brown and the egg is only slightly liquid on the top.
Add the mushrooms and spinach to one side of the egg mixture and grate the cheese over the top.
Using a spatula, fold one side of the omelette over, covering the mushrooms and spinach.
Cook until the eggs are fully cooked through.
Remove from the heat, cut in half and serve immediately.
For a great breakfast, serve with a fruit salad and a shake. By Aaron Harvie