Filling Omelet with Spinach and mushrooms

Perfect Saturday morning brunch filler or if you are like me – second breakfast. I added some red onion relish and fresh veg to the side to top up the freshness from the freshly cooked omelet.


2tbs of olive oil

2tbs of butter

1/2 cup of spinach

1/4 cup of diced green onions/scallion

3 eggs

1/2 cup of sliced mushrooms


First saute the mushrooms, onions, spinach on the pan about 2-3 minutes with butter and half of the oil. set on the side.

Beat the eggs slightly and add to the pan, cooking on medium heat. When the edge starts to cook, flip it and fold it slowly. Add the cooked mix of spinach and mushrooms. roll it slowly up, turn and cook it further about 2 minutes of each side.

Serve with fresh raw veg and salad.

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