Mushroom and Spinach Omelette
Makes 1 serving

INGREDIENTS
3 large Eggs
100 g Mushrooms
50 g Spinach
20 g Light mozzarella
3 sprays Olive oil spray

METHOD
1. Cook the sliced mushrooms in a sprayed pan over high heat, undisturbed at first, until they have released their water and browned.
2. Add the spinach and let it wilt, then tip everything out and wipe the pan.
3. Beat the eggs, season, and cook them gently, drawing the edges in until the top is just short of set.
4. Spoon the mushrooms and spinach over one half with the mozzarella, fold, and slide it out.

Contains milk and eggs.

RECIPE NOTES
Mushrooms release water before they brown. Crowding the pan means they steam and the omelette goes wet.

Full recipe: https://www.getfuel8.com/recipes/mushroom-spinach-omelette
