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!


Savoury Spinach & Mushroom Egg Roll with Melting Swiss Cheese

This is kind of a cross between an Omelette & a Pancake type Breakfast dish. A Lovely Soft Golden Eggy Blanket encasing Warm Spinach & Nutmeg Filling with Sautéed Mushrooms & Sweet Shallots accompanied by Gorgeous Nutty Melty Swiss Cheese – Delicious! This makes a very large serving at 6 propoints or 2 propoints on the Filling & Healthy plan.   For the Egg Roll:

2 Eggs

A Tiny Dash of Skimmed Milk

1/4 Tsp Dried Parsley

Salt & Black Pepper   For the Filling

2 Shallots Finely Diced 

4 or 5 Chestnut Mushrooms 

A Large Handful Fresh Spinach

Fresh Nutmeg 

Salt & Black Pepper 

1 Slice Swiss Cheese

 Peel & slice the mushrooms. Lightly fry the shallots in sprayoil for a few minutes until softened. Add the mushrooms & continue to fry until the mushrooms are browning & soft. Rinse the spinach under cold water & shake off any excess water. Add the spinach to the mushroom & shallots & continue to fry over a low heat until the spinach is wilted. Season the filling with salt, black pepper & a small grating of fresh nutmeg. Meanwhile crack your eggs into a bowl & add the dash of skimmed milk, salt, pepper and the dried parsley. Beat the egg mixture well & pour onto a preheated pan that you have sprayed with oil. Cook the egg for a few minutes until brown & cooked through. Place the pan under a hot grill for a minute to cook the top, remove from the grill & place the cheese slice in the centre of the egg & put under the hot grill again for a further few seconds to a minute until the cheese begins to melt. Remove the egg roll from the pan onto a plate with a spatula & place the spinach & mushroom filling in the centre, roll up the egg roll, cut in half & Enjoy!   

Easy Like Sunday Morning Bacon Cheesy Mushroom Omelette

Weekend Breakfasts are rapidly turning into Brunches with a small baby in the house so something nice & filling when you’re starving is required! This is super speedy to throw together & only 6pp all in or 3pp on F&H!  

 1 Shallot diced

6/8 Mushrooms finely sliced

2 Bacon Medallions chopped 

40g Reduced Fat Cheddar

1 Egg & 2 Egg Whites

Tiny splash of Skimmed Milk


Salt & Black Pepper

Fresh Parsley Chopped 

Lightly fry Bacon Pieces until nicely browned in sprayoil about 6 minutes. Remove from pan & set aside in a bowl. Lightly fry the Mushrooms & Shallot about 5 mins add to the bowl with the Bacon. In a seperate bowl whisk your Egg & 2 Egg Whites with a splash of Skimmed Milk & Season well with Salt & Pepper. Pour into the pan & fry until Eggs are cooked to your liking while scrambling them slightly for a few seconds. This only takes a minute or two. Make sure you use a spatula to ease sides of the omelette away from the pan. Meanwhile mix the Cheese & Parsley into the Bacon Mushroom & add this to half your Omelette. You can fold over the Omelette & eat it now but I usually go the extra mile &  place it under a hot grill for a minute to melt the Cheddar before folding it, trust me it’s worth the extra step to get that oozing melted cheese! Very carefully remove the Omelette from the pan onto your serving plate & Enjoy!