Mushroom & Spinach Omelette

Heat a non-stick frypan over medium heat. Heat oil and saute mushrooms for a few minutes. Add spring onion and cook a few minutes more. Add spinach leaves and cook until spinach has wilted. Remove from pan and set aside.

Wipe pan clean, spray with oil and heat over medium to low heat.

Whisk together eggs with 2 tbs water and salt and pepper. Pour egg mixture into pan and cook for a few minutes until egg starts to set.

Add mushroom mixture and continue cooking.

Sprinkle with parmesan and parsley, fold in half and serve.

Energy 1316.35 kJ

Calories 314.17 cal

Protein 21.30g

Fibre 3.51g

Fat 24.03g

Sat. Fat 7.67g

Carbs 1.95g

Sugar