Spinach Mushroom & Feta Omelette

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I made an omelette for the first time a few months back. Cooking eggs is not one of my strengths. It doesn’t matter whether it’s scrambled, boiled, poached or fried, although I try my best, it usually doesn’t turn out very well. Luckily my husband cooks eggs very well, so that job is left to him.

I had some left over almond feta cheese and I really fancied a spinach, mushroom and feta omelette for dinner. But since he was working back late he couldn’t make it for me…..I had to take the plunge and have ago myself.

I watched a couple of You Tube tutorials to get the idea of what you’re supposed to do with each step. The only problem was I don’t own any non-stick cookware…..oh well, here goes nothing!

It did stick and break a little and I didn’t quite get the flip right, but I was just thankful it didn’t end up like a scrambled mess. It tasted great, light, fluffy and not rubbery at all…..not bad for a first attempt. I’ve had a few more attempts and think I can say with confidence “I can now make omelettes”!

Ingredients 

2 tablespoons olive oil
¼ small red onion, finely chopped
1 small clove, grated on a micro plane
2 small mushrooms, finely sliced
1 cup baby spinach leaves
25g almond feta cheese, cut into small cubes
3 eggs
2 tablespoons almond or rice milk
Salt & pepper, to taste
Chilli flakes, optional

Heat the oil in a medium frying pan with a metal handle (it will need to go under a grill later) over a gentle heat, then add onion, garlic and sliced mushrooms, then cook until softened. Stir through the chilli flakes (if using) and spinach, then cook until just wilted. Now transfer mixture to a small bowl and set aside.

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In a jug, whisk the eggs and almond milk, then add salt and pepper to taste.

Wipe the frying pan clean, then over medium heat add 1 tablespoon of oil and swirl it to coat the pan before pouring in the egg mixture. Reduce the heat to low and cook until the bottom is set.

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Spoon the spinach and mushroom mixture down the centre of your omelette, then sprinkle the cubed feta over the top. Using a spatula, gently fold the omelette over your filling.

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To finish it off, I then transferred the frying pan to a hot grill to complete the cooking process, which took less than 1 minute.

Serve and eat straight away!

Recipe byThe Gluten & Dairy Free Bakehouse

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