Ingredients:
- 1 small garlic clove, diced
- Handful of sliced fresh mushrooms
- Handful of baby spinach leaves, torn
- 2 medium eggs
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon shredded reduced-fat Cheddar cheese
- Salt & pepper, to taste
Method:
- Heat pan over medium heat; add garlic and mushroom, cook and stir until tender, about 5 minutes.
- Season lightly with salt & pepper.
- Add spinach to pan and heat until lightly wilted. Remove mushroom and spinach mixture from pan.
- Whisk eggs in a small bowl. Mix in cheeses.
- Add egg mixture to pan; as eggs beings set, use a spatula to lift the edges and draw toward the centre. Swirl the mixture, letting uncooked portion flow underneath. Continue cooking until top is almost set – it should be shiny but not watery.
- Place the mushroom and spinach filling on one side of the omelette then use the spatula to flip the other half over the filling.
- Transfer to plate and serve.
For best results we recommend using Circulon Innovatum pans.