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Spinach and Mushroom Omelette

Fluffy omelettes filled with garlicky mushrooms and wilted spinach.

Ingredients

• 8 eggs
• 250 g chestnut mushrooms
• 100 g baby spinach
• 2 tbsp olive oil

Method

1. Slice the mushrooms.
2. Heat half the oil in a non-stick frying pan over a medium-high heat. Fry the mushrooms for 5 minutes until golden.
3. Add the spinach and cook for 1 minute until wilted. Season with salt and pepper, tip into a bowl and wipe the pan clean.
4. Beat the eggs in a jug with a pinch of salt and pepper. Each omelette uses 2 eggs.
5. Heat a little of the remaining oil in the pan over a medium heat. Pour in 2 eggs' worth of the mixture and swirl to cover the base.
6. Cook for about 2 minutes, gently pulling the edges in with a spatula, until set underneath but still slightly soft on top.
7. Spoon some of the filling over one half, fold the omelette over and slide it onto a warm plate.
8. Repeat with the rest of the eggs and filling, adding a little oil each time. Serve straight away.