Omelette with spinach, mushrooms and macadamias
Ingredients
75 gram Swiss brown mushrooms (sliced)
2 slices Red capsicum
50 gram baby English spinach
2 Eggs (lightly beaten)
2 tablespoon water
Cracked black pepper
2 teaspoon chopped flat leaf parsley (to serve)
1/2 teaspoon lemon rind (finely grated)
30 gram Chopped macadamias (toasted)
Method
- Spray a non-stick frying pan with cooking oil spray. Sauté mushrooms, red capsicum and spinach until golden and tender and the spinach has wilted. Remove from pan and wipe out pan.
- Combined whisked eggs, water and pepper and add to the pan. Cook over medium-low heat until omelette is just firm then fold over in half.
- Combine the parsley, lemon rind and macadamias in a separate bowl. Place the omelette on a slice of wholemeal toast, spoon over sauteed mushroom mixture and then top with the macadamia mix.
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Recipe Info
Tip: To makes this a complete, balanced breakfast, serve on a piece of wholegrain toast for each person.