This hearty omelette is super healthy, and just takes a few minutes to make! Fresh mushrooms make a delicious filling. Enjoy this meal anytime — breakfast, lunch or dinner!
One Serve.
INGREDIENTS
- 2 eggs
- 2 tablespoons MCT Oil, for frying
- 1/4 spanish or brown onion (sliced)
- 4 large mushrooms, sliced
- Fresh baby spinach leaves
- salt and pepper
METHOD
- Crack the eggs into a mixing bowl with a pinch of salt and pepper.
- Whisk the eggs with a fork until smooth and frothy.
- Over medium heat add the mushrooms and onion to the pan, stirring until tender, and then pour in the egg mixture, surrounding the vegetables and add in the spinach leaves.
- When the omelette begins to cook and get firm, but still has a little raw egg on top, sprinkle cheese over the egg. Using a spatula, carefully ease around the edges of the omelette, and then fold it over in half.
- When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.
