Mushroom, spinach & cheese omelette

Prep 15 mins | Cook 15 mins | Serves 2

1 tbs olive oil + olive oil spray
200g button mushrooms, sliced
50g baby spinach leaves
3 free-range eggs, at room temperature
2 tbs cold water
1/3 cup grated tasty cheese + extra to serve
Halved mini roma tomatoes and extra baby spinach leaves, to serve

Step 1 Heat 2 tsp oil in a medium frying pan over medium heat. Add mushrooms and cook for 2-3 minutes until softening. Toss through spinach leaves and cook until wilted. Transfer mushroom mixture to a plate. Wipe pan clean.

Step 2 Separate eggs, placing yolks in a small bowl and the whites in a large bowl. Using an electric hand beater, whisk egg whites until soft peaks form. Lightly beat egg yolks and water with a fork. Using a large metal spoon, gently fold yolks through the egg whites.

Step 3 Grease the frying pan with oil spray and heat over medium heat. Pour half the egg mixture into the pan. Gently shake the pan so egg mixture evenly covers the base. Cook until base is golden and eggs are almost set. Sprinkle half the omelette with half of the mushroom mixture. Sprinkle with half the cheese. Fold omelette in half and cook until almost set. Transfer to a plate.

Step 4 Repeat using remaining eggs, cheese and mushroom mixture. Serve omelettes with extra cheese, tomatoes and baby spinach leaves.

Good for you ... Button Mushrooms

Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A).

They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.

A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.