Mushroom Florentine omelette
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 1 • Difficulty: Easy
Love mushrooms? We’ve used three varieties in this veggie feast
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
½ small, finely sliced
Garlic
1 clove(s), crushed
Mushrooms
170 g, 75g button, 75g chestnut and 1 portobello
Spinach
50 g
Egg, whole, raw
2 medium, raw
Skimmed Milk
50 ml
Parsley, fresh
1 tablespoon(s), chopped plus extra leaves to serve
Ricotta Cheese
20 g
Vegetarian parmesan style hard cheese
1 teaspoon(s), grated
Instructions
1
Mist a large nonstick frying pan with cooking spray and set over a medium-high heat. Add the onion and cook, stirring, for 6-8 minutes or until softened. Add the garlic and all of the mushrooms and cook, stirring, for 5 minutes until the mushrooms are golden. Add the spinach and cook for 1 minute until wilted. Remove the pan from the heat, season to taste and set aside.
2
Whisk together the eggs, milk and chopped parsley in a large jug until combined, then season to taste. Lightly mist a small nonstick frying pan with cooking spray and set over a medium-high heat. Pour the egg mixture into the pan and cook for 30 seconds or until the base is set. Using a spatula, draw the edges of the omelette into the centre to allow the uncooked egg mixture to run underneath. Cook for a further 2-3 minutes or until almost set.
3
Spoon the mushroom mixture over half the omelette, then dot over the ricotta. Fold the omelette over to enclose the filling.
4
Slide the omelette onto a plate and serve topped with the extra parsley leaves and the grated cheese.
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