Spinach, mushroom & cheese omelettes

Prep 10 mins | Cook 20 mins | Serves 2

1 tbs olive oil
2 tbs pine nuts
1 garlic clove, finely chopped
200g button mushrooms, thinly sliced
75g baby spinach leaves
6 free range eggs
2 tbs water
2 tsp butter
14 cup grated reduced fat tasty cheese

Step 1 Heat oil in a medium frying pan over medium heat. Add pine nuts and cook for 1–2 minutes until golden. Remove to a plate using a slotted spoon. Add garlic and mushrooms. Cook, stirring often, for 5 minutes. Add spinach, cover and cook until spinach wilts. Set aside.

Step 2 Crack eggs into a bowl, add pinch salt and water, and beat well with a fork. Heat a medium non-stick frying pan over medium heat until hot. Add butter, when bubbling, add half the eggs and tilt pan to spread egg evenly over base. When omelette begins to firm, sprinkle over half the cheese. Top with half the mushroom and spinach mixture. Ease edges of omelette and fold over. When it starts to turn golden brown, slide omelette onto a serving plate. Repeat, and make another omelette, using the remaining ingredients.

Good for you ... English Spinach
English Spinach

Although the iron in spinach is not well absorbed, its high content of vitamins C, E, beta carotene (converts to vitamin A in the body), niacin (B3), folate, vitamin B6 plus its magnesium and potassium make it one of the most valuable vegetables.

Spinach is rich in an antioxidant called lutein, which is important for eye health.

Spinach is an excellent source of dietary fibre, which keeps the intestine functioning normally.