- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Wheat free
- 1 serve veg or fruit
Start your morning right with a delicious mushroom and spinach omelette - it takes less than 30 minutes!
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 410g can Coles Mushrooms in Butter Sauce
- 2 garlic cloves, crushed
- 60g pkt Coles Australian Baby Spinach
- 8 free-range eggs
- 50g tasty cheddar, coarsely grated
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the mushrooms and garlic in a small saucepan over medium heat, stirring, for 2-3 mins or until heated through. Add half the spinach and toss to combine. Transfer to a plate and cover to keep warm.
Step 2
Whisk 2 eggs in a small bowl. Season. Place a small frying pan over medium heat. Spray with olive oil spray. Pour eggs into the pan and swirl to coat the base. Sprinkle with one-quarter of the mushroom mixture and cheese over half the omelette. Cook for 1-2 mins or until almost set. Fold the omelette to enclose the filling and transfer to a plate. Cover to keep warm.
Step 3
Repeat, in 3 more batches, with the remaining eggs, mushroom mixture and cheddar. Shred remaining spinach. Serve omelette sprinkled with shredded spinach.
Mushroom and spinach omelette
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 410g can Coles Mushrooms in Butter Sauce
- 2 garlic cloves, crushed
- 60g pkt Coles Australian Baby Spinach
- 8 free-range eggs
- 50g tasty cheddar, coarsely grated
Description
Start your morning right with a delicious mushroom and spinach omelette - it takes less than 30 minutes!
Method
Step 1
Cook the mushrooms and garlic in a small saucepan over medium heat, stirring, for 2-3 mins or until heated through. Add half the spinach and toss to combine. Transfer to a plate and cover to keep warm.
Step 2
Whisk 2 eggs in a small bowl. Season. Place a small frying pan over medium heat. Spray with olive oil spray. Pour eggs into the pan and swirl to coat the base. Sprinkle with one-quarter of the mushroom mixture and cheese over half the omelette. Cook for 1-2 mins or until almost set. Fold the omelette to enclose the filling and transfer to a plate. Cover to keep warm.
Step 3
Repeat, in 3 more batches, with the remaining eggs, mushroom mixture and cheddar. Shred remaining spinach. Serve omelette sprinkled with shredded spinach.