Mushroom and Spinach Omelette

Ingredients

• 8 eggs
• 250 g chestnut mushrooms
• 100 g baby spinach
• 80 g cheddar cheese
• 30 g butter
• 2 clove garlic cloves
• 1 tsp dried mixed herbs

Method

1. 1

   Slice the mushrooms. Grate the cheddar. Crack the eggs into a bowl, season well and beat with a fork.

2. 2

   Melt half the butter in a large non-stick frying pan over a medium-high heat. Add the mushrooms and crushed garlic and fry for 3-4 minutes until golden.

3. 3

   Add the spinach and stir until just wilted. Season with the mixed herbs and tip into a bowl.

4. 4

   Wipe the pan, melt the remaining butter over a medium heat, then pour in the beaten eggs.

5. 5

   Using a spatula, draw the cooked edges into the centre, tilting the pan to fill the gaps. Cook for 2-3 minutes until mostly set.

6. 6

   Scatter over the mushroom filling and grated cheddar, fold the omelette in half and slide onto a board. Cut into 4 portions to serve.