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

Ingredients:

• 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

Instructions:

1. Melt one tbsp butter in a pan on a medium low heat
2. Saute the mushrooms for 3 mins until browning lightly
3. Add the chopped spinach and wilt for 2 -3 minutes
4. While this is happening, crack your eggs into a bowl, add the milk, salt and pepper.
5. Whisk the egg mix lightly
6. Remove mushrooms and spinach mix from pan and place in a bowl for later
7. Melt the other tbsp of butter
8. Add the egg mix to the pan on a medium to low heat
9. Let the mixture set slightly then stir the set mixture around with the unset. make sure there are no holes.
10. Once the mixture looks fairly well set. Place the mushroom spinach mix on one half of the set egg mixture.
11. Layer on the grated Gruyere cheese.
12. Get a large flat spatula or fish slice and flip the uncovered half of the egg mix over the cheese.
13. Let this set in place for a minute while the cheese melts.
14. Slide the omelette out of the pan and onto a plate
15. Eat!

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