Veggie Omelette

This nourishing omelette is a perfect high protein meal to have at any time of the day. Make a double batch and eat as leftovers for lunch or have instead of takeaways on a night when you need an easy meal.

Ingredients

• 3 Tablespoons olive oil
• 2 eggs
• Salt + black pepper
• 1 cup baby spinach (bokchoy also works well)
• 1/4 cup sliced mushrooms
• Fresh chopped parsley, to garnish
• Optional extras tomato, meat of any kind, avocado, onion, garlic, any cooked vegetables leftover in the fridge, capsicum
  

Method:

• Heat 1.5 teaspoons of olive oil in fry pan a on medium heat.
• Add sliced mushrooms and saute for 3-4 minutes, until softened. Add spinach and tomato and cook for 1-2 minutes, then transfer mixture to a plate.
• In a bowl, whisk eggs and season with salt and pepper.
• Coat fry pan with more olive oil then add egg mixture.
• Cook udisturbed for 30 seconds, then tilt pan and swirl pan to let the runny center cook. Once the edges are almost cooked (about 2 minutes), add the filling mixture to one side of the omelette
• Use spatula to gently fold the omelette over the filling. Cook for another minute or 2 then slide onto a plate.
• Serve with more fruits and vegetables