Mushroom and spinach omelette
1 medium, thinly sliced
1 clove(s), crushed
75 g, button variety, quartered
Swiss brown mushrooms
75 g, quartered
1 whole, portobello vairety, sliced
Fresh flat-leaf parsley
1 tbs, chopped, plus extra fresh leaves, to serve
Reduced-fat ricotta cheese
Grated parmesan cheese
2 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion, stirring, for 6-8 minutes or until soft. Add garlic and all the mushrooms and cook, stirring, for 5 minutes or until mushrooms are golden. Add spinach and cook, stirring, for 1 minute or until wilted. Remove from heat, season with salt and pepper and set aside.
- Whisk together eggs, milk and chopped parsley in a medium jug until combined. Season with salt and pepper. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add egg mixture and cook for 30 seconds. Using a spatula, draw the edges of the omelette into the centre to allow the uncooked egg mixture to run underneath. Continue doing this until omelette is nearly set.
- Spoon mushroom mixture over half the omelette, then dot over ricotta. Fold omelette over to enclose filling.
- Slide omelette onto a plate and serve topped with extra parsley leaves and grated cheese.