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Gruyère, Mushroom & Spinach Omelette


An omelette is one of our favourite breakfasts, it is low calorie, incredibly quick to make and so very tasty. Even though the instructions sound relatively simple, this can be a difficult one to master. The goal here is to have it golden brown on the outside yet with the eggs still gooey in the middle. It might take a few attempts to get it perfect as all stove tops have slightly different temperatures. It’s a fun challenge though and it still tastes amazing even if you don’t get it perfect!


Prep Time: 10 minutes

Cooking Time: 5 Minutes

Serves: 1 person


Note: If you are cooking for more than one person, increase the amount of mushroom, spinach and garlic and fry it all together before setting aside. With regards to the eggs, it’s better to whisk 3 at a time and cook rather than whisk them all together for multiple people.


Ingredients


1 teaspoon vegetable oil

2 teaspoons butter

2 mushrooms, finely sliced

1 Garlic Clove, finely sliced

handful of spinach, finely sliced

handful of Gruyère Cheese, grated (or any cheese, cheddar also works a treat)

salt, pinch

pepper, pinch


Instructions


  1. Chop up all your veg and set to one side

  2. Heat a heavy bottomed frying pan to a low heat

  3. Once hot add the oil and one teaspoon of butter, (if the butter doesn‘t melt immediately you need to turn the heat up slightly)

  4. Add the mushrooms and garlic, cook until starting to brown, about 2 1/2 minutes

  5. Add the spinach and sauté for another 1 minute

  6. Remove the mushrooms and spinach from the pan

  7. Crack the 3 eggs into a bowl along with a tablespoon of water, add a pinch of salt and pepper and whisk lightly with a fork (no need to break it up completely, see below picture)

  8. Add the other half of the butter to the pan and then add the eggs, swirling them round a little to make sure they are evenly spread

  9. Cook without touching for 60 seconds then turn the heat off but leave the pan where it is

  10. Add the spinach, mushrooms and Gruyère to half of the omelette

  11. Carefully fold the empty half of the omelette over the filled half

  12. Carefully slide the omelette off the pan directly on to a plate to serve








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