Spinach and Mushroom Omelette

Ingredients

• 1 teaspoon butter
• 2 chestnut mushrooms (sliced thinly)
• 1 handful of baby spinach
• 2 large eggs
• 20 g cheddar cheese (grated)
• Salt and pepper (to taste)

Instructions

1. 1

   Put a small frying pan over a medium heat and add a teaspoon of butter. When the butter has melted add the mushrooms. Fry the mushrooms for a couple of minutes on each side and then add a handful of spinach. Stir to help the spinach wilt.

2. 2

   Meanwhile, crack the eggs into a cup or small jug and whisk with a fork. Add the grated cheese, salt and pepper, and stir to combine.

3. 3

   Tip the eggs into the pan and stir briefly to mix with the mushrooms and spinach. Then leave to set until the bottom of the omelette is golden brown and the top is almost-but-not-quite set.

4. 4

   Fold the omelette in half and tip out onto a plate. Serve with a simple salad and a nice big chunk of crusty French bread.