Spinach and mushroom omelette with avocado
Really simple anytime meal recipe that can be used as a breakfast, lunch or dinner option!
2 large shiitake mushrooms (roughly 50g)
1 large handful of spinach
½ small onion
1 clove of garlic
1 sun-dried tomato
¼ tsp of turmeric
2 tsp of fresh parsley
1 cube crumbled feta cheese.
Salt & freshly ground black pepper
Makes one serving
Calories - 352kcal
Protein - 23g
Carbohydrates - 10g
Fats - 25g
Lightly fry onion on a low heat, add mushrooms and dried tomato. (Turn on grill too).
Whisk eggs in a bowl with a fork and add turmeric, parsley, pepper and salt and crumble in the feta before whisking the mixture again.
Add the garlic to the pan with the spinach and stir it in
Spread out the mix around the pan then immediately pour the whisked eggs over the top and cook for a minute and a half.
Once the edges are just starting to look solid, take the pan off and put it under the grill on medium until it rises up nicely.
Top with sliced avocado