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Vegetarian

Mushroom Omelette

A mushroom omelette is a perfect protein-packed meal that you can rustle up in no time. Spinach and paprika give extra fibre and flavour.

Serves 1

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
Less than 10 minutes
Calories Per Serving
304
Bob's  Kitchen Recipe Card

Ingredients for  1  Serving

  • 1 tbsp
    Rapeseed oil
  • Large handful
    Mushrooms (about 80g), sliced
  • 1 tbsp
    Ground paprika
  • Handful
    Baby spinach
  • 2
    Eggs, beaten
  • -
    Salt and freshly ground black pepper

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    Less than 10 minutes

Method

  1. Heat the oil in a non-stick frying pan. Cook the mushrooms for 2–3 minutes, or until they are golden-brown. Add the paprika and spinach, and stir so the spinach wilts. Remove the vegetables from the pan.
  2. Beat the eggs in a bowl, season with salt and freshly ground black pepper, then pour the beaten egg into the pan. Cook, gently drawing in the sides of the omelette with a spatula, allowing the uncooked egg to fill the gaps and set.
  3. When the omelette is almost cooked, spoon the mushroom and spinach mixture back in, then flip over one half and slide onto a plate.