serves
2
prep
10 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
difficulty
Easy
level
Ingredients
- ½ onion, chopped
- ⅓ cup button mushrooms, sliced
- ¼ cup sun-dried tomatoes, sliced
- 1 cup baby spinach leaves
- 3 eggs, beaten
- 2 tbsp gruyere cheese, shredded
- olive oil, for frying
Instructions
1. Heat olive oil in a frying pan over medium-low heat. Add onions, mushrooms and sundried tomatoes, and saute until tender.
2. Add spinach and cook until it starts to wilt, then remove pan from the heat and add mixture to a bowl.
3. Heat more olive oil in a frying pan over medium-low heat. Pour in beaten eggs.
4. Slide the frying pan back and forth over the heat to move the eggs around and cover the bottom of the skillet.
5. Once eggs are spread evenly, let eggs sit on heat for a few seconds to cook.
6. Sprinkle shredded cheese over entire omelette, then add cooked veggies to one half of omelette.
7. Gently fold the omelette and roll into a cigar shape. Slide from the pan to a plate to serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
