Fabulously Fluffy Sautéed Mushroom & Tomato Omelette with Fresh Spinach and Creamy Goats Cheese

  
Omelettes are extraordinarily versatile. It is widely regarded they are acceptable to eat as any meal of the day breakfast, lunch or dinner. If you have a carton of eggs in the house you are always guaranteed a good meal, from just a plain omelette to cheese, ham, peppers, onions the list is endless as to what you can chuck into them to create a filling and healthy meal. I also find it quite pleasant that they vaguely resemble a pizza! I had goats cheese and spinach leftover from yesterday’s caramelised onion and goats cheese pizza recipe so that is what I used to create this yummy weekend brunch. Just 5 propoints (or 2 on filling and healthy). I hope you’re having a wonderful Sunday.   
1 egg

2 egg whites 

A dash of milk

Salt and pepper 

Mushrooms sliced

Half a red onion diced

1 large handful of fresh spinach

6 cherry tomatoes halved 

30g goats cheese

Fresh basil to garnish

  
Fry the onion and mushrooms in a pan you’ve sprayed with oil for approximately five minutes until cooked. Throw in the handful of spinach and cook for a further minute or two until wilted. Beat the egg and egg whites together with a dash of milk and season with salt and pepper. Pour into the frying pan over the mushroom spinach and onion and top with the tomato halves and crumble the goats cheese over the top.   

Cook for 4 to 5 minutes on the hob then transfer under a hot grill to cook the top for a further 2 to 3 minutes until the goats cheese is melted and bubbling. Serve immediately garnished with the basil and enjoy!

  

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