Spanish Omelette

A simple ‘one pan’ meal that is both nutritious and delicious.

Recipe by: Gabriel Gate`, for details please click here.

Ingredients

1 large tomato
10 baby mushrooms
About 2 cups spinach leaves
1 tbsp olive oil
4 eggs
Salt and freshly ground black pepper
2 tbsp chives

Method

Cut tomato in half and squeeze out the seeds and liquid. Dice tomatoes.

Wash mushrooms and spinach.

Heat half the oil in a non-stick pan and cook mushrooms for 3 minutes. Transfer mushrooms to a bowl. Add spinach to pan and cook until wilted. Transfer spinach to a colander.

Beat eggs in a bowl and season with salt and pepper.

Heat remaining oil in a 20 cm (approximately) non-stick frying pan. Add beaten eggs and diced tomato. Allow the eggs to set in the pan for about 10 seconds before stirring the eggs for a few seconds using a flat wooden spoon. Spread the mushrooms and spinach over the omelette and gently press the vegetables in a little. Sprinkle with chives and continue to cook until the egg is all set.