Easy, yummy and nutritious.
I whipped up this omelette this morning, looking for a good way to use up some lovely bio-dynamic eggs that are getting near their use by date. When you are in a hurry, an egg recipe for breakfast, lunch or dinner is a great standby.
Mushroom, spinach and Gruyere omelette
- Prep time: 10 mins
- Cook time: 15 mins
- Total time: 25 mins
- Serves: 1
- Gluten free
- Low refined sugar
- 3 eggs – preferably pastured free range and/or organic
- 1 tbsp full cream milk (organic is great if you have it)
- 50 grams Gruyere cheese grated
- 6-8 button mushrooms sliced
- a large handful of fresh spinach chopped
- 1/8 tsp sea salt
- 1/8 tsp ground pepper
- 2 tbsp butter
- Melt one tbsp butter in a pan on a medium low heat
- Saute the mushrooms for 3 mins until browning lightly
- Add the chopped spinach and wilt for 2 -3 minutes
- While this is happening, crack your eggs into a bowl, add the milk, salt and pepper.
- Whisk the egg mix lightly
- Remove mushrooms and spinach mix from pan and place in a bowl for later
- Melt the other tbsp of butter
- Add the egg mix to the pan on a medium to low heat
- Let the mixture set slightly then stir the set mixture around with the unset. make sure there are no holes.
- Once the mixture looks fairly well set. Place the mushroom spinach mix on one half of the set egg mixture.
- Layer on the grated Gruyere cheese.
- Get a large flat spatula or fish slice and flip the uncovered half of the egg mix over the cheese.
- Let this set in place for a minute while the cheese melts.
- Slide the omelette out of the pan and onto a plate