Spinach and Mushroom Omelette

Serves: 1

Time: 15 min

Ingredients:

• 2 eggs with egg yolk and white separated

• 1 T low-fat milk

• Olive oil

• 2 button mushrooms, sliced

• ½ cup baby spinach, fresh

• 1 T grated cheese, reduced fat

• 1 T chives, chopped

• Pepper to taste

Method:

1.      Place the egg yolks in a medium bowl. Add the milk and mix well.

2.      In a separate bowl, whisk the egg whites until soft meringue like peaks are formed. Gently fold egg whites into the egg yolk mixture and set aside.

3.      Add 1 tsp oil to a small non-stick frying pan and place over medium heat. Add mushrooms and cook on medium heat for 3 minutes until softened.

4.      Add baby spinach and cook for a further minute until wilted.

5.      Remove from pan and wipe pan clean.

6.      Pour in the egg mixture and cook for 2-3 minutes or until surface is nearly firm. Sprinkle the cheese, mushrooms, spinach, chives and pepper over half the omelette, then fold over the other side to enclose the filling.

Variations

Vary omelette filling to include any combination of vegetables you prefer, such as sliced asparagus, chopped tomato, rocket leaves, leek, broccolini or roasted red capsicum.

For an Asian version, try snow peas, bean sprouts, spring onion and a sliced long red chilli. Substitute the chives with other fresh herbs such as basil, parsley or thyme