Spinach and mushroom omelette
An easy midweek dinner, the whole family will love this comforting, cheesy pasta bake.
Tags: brunch, weekend, healthy
188 k/cals per serving
Frylight Cooking Spray
Pinch of salt and pepper
100g button mushrooms, sliced
¼ of an onion, diced
2 handfuls of fresh spinach, roughly chopped
150g cherry tomatoes, halved
- Beat eggs together in a small bowl. Add salt and pepper to taste.
- Spray a large pan with Frylight and place over a medium heat. Wait until Frylight is clear and add onion, mushrooms and tomatoes to the pan and cook for about 5 minutes. Add spinach to the skillet and keep stirring for a few minutes until just wilted.
- Pour in the egg mixture. As eggs set, lift the edges, letting uncooked egg mixture flow underneath. Cook until set, about 10 minutes.
- Cut into wedges and serve immediately.