Brooke's Mushroom & Baby Spinach Omlette

Brooke's Mushroom & Baby Spinach Omlette

Brooke with SpinachServes 2


  • 1 tablespoon butter
  • Dash of Olive Oil
  • 5 mushrooms, sliced
  • 2 big handfuls of Baby Spinach
  • 4 eggs, beaten
  • Salt and pepper


Heat butter in frying pan until just foaming, add a dash of Olive Oil to inhibit burning. Add mushrooms and sauté for one minute, then ensure they are spread evenly across base of frying pan. Top with Baby Spinach, salt and pepper and pour the eggs over. Cook for one minute, then pop a lid on and cook for a further minute, or until set. Fold in half and then cut in half and serve with toasted sourdough for breakfast or with salad for a delicious lunch or dinner.

  • Note depending on my mood I also add anything else I have on hand, be it pancetta, spanish onion, sweet potato, capsicum, pumpkin, cheese. Our Baby Chard is a beautiful substitute for the Spinach also.




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