Mushroom Florentine omelette
Calorie controlled cooking spray
½ small, finely sliced
1 clove(s), crushed
170 g, 75g button, 75g chestnut and 1 portobello
Egg, whole, raw
2 medium, raw
1 tablespoons, chopped plus extra leaves to serve
Vegetarian Parmesan Style Hard Cheese
1 teaspoon, grated
- 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.
- 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.
- Spoon the mushroom mixture over half the omelette, then dot over the ricotta. Fold the omelette over to enclose the filling.
- Slide the omelette onto a plate and serve topped with the extra parsley leaves and the grated cheese.