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Omelette with mushrooms and spinach

Meal Items


2 medium


100 g

baby spinach leaves

50 g

97% fat-free cottage cheese

2 tbs


Whisk eggs in a bowl and season with salt and pepper. Add egg mixture to a small frying pan over a medium heat. Cook until base of omelette is set. Using a spatula, draw edges of omelette into the centre and allow uncooked mixture to run underneath. Continue until nearly set. Sprinkle omelette with mushrooms, spinach and cottage cheese. Fold to enclose filling. Serve.