Spinach Egg Breakfast (Print Version)
# Ingredients:
01 -
20g grated cheddar cheese
02 -
1 small handful of baby spinach leaves
03 -
2 eggs, large
04 -
Salt and black pepper, to taste
05 -
1 teaspoon of butter
06 -
2 chestnut mushrooms, sliced thin
# Instructions:
01 -
Warm up a tiny frying pan on medium. Toss in the butter and wait for it to melt. Drop the mushrooms in and cook each side briefly. Add the spinach next, giving it a good stir so it shrinks down.
02 -
While the veggies are cooking, break the eggs into a jug or cup. Use a fork to give them a quick mix. Throw in some cheese and season with a pinch of salt and pepper. Stir it all together.
03 -
Pour the egg mixture over the veggies in the pan. Give it a quick stir, then let it sit until the base turns golden and the top is almost firm.
04 -
Flip one side of the omelette onto the other, then slide it out onto a plate. Pair it with some crusty bread and a simple green salad on the side.
# Notes:
01 -
A quick and easy option for lunch or a light dinner
02 -
Can be frozen if needed
03 -
Estimated nutrition facts, not totally exact