Mushroom, feta and thyme omelette
1 serves
10 m
10 m
Ingredients
- 2 teaspoons olive oil
- 100 g (about 3) medium mushrooms, sliced
- 1 tablespoon semi-dried tomatoes, drained on paper towel, finely chopped
- 2 teaspoons chopped fresh (or ½ tsp dried) thyme leaves
- 2 large eggs
- 1 tablespoon water
- 15 g reduced fat feta cheese
- Cracked black pepper
- 30 g baby spinach leaves, to serve
Method
Step 1
Heat 1 teaspoon of the oil in a small non-stick frying pan, add mushrooms, sauté until tender, then stir in semi-dried tomatoes and thyme and transfer mixture to a bowl.
Step 2
Whisk eggs and water together in a bowl. Heat remaining teaspoon of oil in the same frying pan.
Step 3
Pour egg mixture into heated frying pan and cook over a medium heat, drawing edges of mixture toward centre so that unset mixture flows to the edge of pan.
Step 4
When omelette is almost set, sprinkle sautéed mushroom mixture and crumbled feta over half the omelette, season with pepper, then flip unfilled side over filling.
Step 5
Stand over a low heat for a further minute to allow filling to heat through.
Step 6
Slide omelette onto a serving plate. Serve with spinach.
