Spinach & Mushroom Omelette

Ingredients

• 3 eggs
• 60 g baby spinach
• 80 g button mushrooms, sliced
• 30 g feta cheese, crumbled
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper
• Fresh parsley

Instructions

1. Heat olive oil in a non-stick pan and sauté the mushrooms with garlic for 3 minutes.
2. Add the spinach and cook until just wilted, then remove from pan.
3. Whisk the eggs with salt and pepper and pour into the pan.
4. When the edges set, add the spinach, mushrooms and feta to one half.
5. Fold the omelette and slide onto a plate, garnish with parsley.

Tip

Use a hot pan and don't overcook — the omelette should stay soft and slightly creamy inside.