Spinach & Mushroom Omelette

Ingredients

• 2 large eggs
• 1 cup baby spinach
• 80g chestnut mushrooms, sliced
• 1 tsp olive oil
• Salt and pepper to taste
• Pinch of dried thyme

Method

1. 1

   Whisk eggs with salt, pepper, and thyme.

2. 2

   Heat olive oil in a non-stick pan over medium heat. Add mushrooms and cook for 3 minutes until golden.

3. 3

   Add spinach and stir until wilted, about 1 minute. Remove and set aside.

4. 4

   Pour eggs into the pan and cook undisturbed for 2 minutes until edges set.

5. 5

   Add filling to one half, fold omelette over, and slide onto a plate.