Mushroom & Spinach Omelette

Serves 1

4 eggs
4 chestnut mushrooms
1 fistful of spinach
1 handful of grated extra mature cheddar cheese
2 tsp cream cheese
rock salt
chilli flakes

1 large frying pan
1 mixing jug

Finely chop and lightly fry mushrooms on a medium heat for a couple of minutes.

Crack eggs into mixing jug and whisk together, then pour onto mushrooms in the frying pan, sprinkle with cheddar cheese.

Top with spinach, a few dollops of cream cheese, and pepper. Cover with lid, until cooked.

Serve with a light sprinkle of rock salt and chilli flakes.

Recipe by Lee Jones.


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