So the easter break is near, and what better thing to eat at this time than an egg or two.
Mushroom and Spinach Omelette packs iron and protein, all 8 essential amino acids.
• Button Mushrooms x 1 small pack chopped or sliced
• Baby leaf Spinach, x 1 bag finely chopped
• Black Pepper (to taste)
• Fry Lite oil or Vegetable oil (x 3-4 sprays or 1/2 tbsp)
• Large eggs x 2 (fresher the better)
• Milk 1-4 desert spoons (egg size dependant)
1. Chop or slice the mushrooms and finely chop the spinach.
2. Add your oil into a small frying pan over medium heat.
3. Put most of your mushrooms into the pan to sauté on low heat until the they are soft then add the spinich for a few moments until wilted (this will not take long especially as it is chopped), keep some mushrooms behind for garnish.
4. While ingredients are sautéing, whisk 2 eggs in a bowl until the whites and yolks are evenly combined (about 20secs or so should do it).
5. Add splash of milk (start less and add accordingly) and black pepper (to taste) to eggs white and stir with a whisk or fork.
6. Add egg mixture to pan on low heat and allow to cook for about 5 minutes. You can make slits in the omelet so that the top cooks faster.
7. Once the top isn't runny, flip it over and cook for about one minute.
Once done, flip it out, fold it in half and add the rest of your mushrooms to the top, and enjoy!
This two-egg omelette with mushrooms and spinach provides a protein-rich start to the day. Eggs are one of the few "complete proteins" that they contain all eight amino acids.