Porcini Mushroom & Spinach Omelette

VEG | P | GF | SF | K

How It's done:


2 eggs
1 1/2 cups baby spinach leaves
1 1/2 tablespoons parmesan cheese. Grated
1 cup porcini mushrooms
1 teaspoon coconut oil for frying
2 tablespoons chopped onion
Salt and pepper to taste


In a large bowl, whisk eggs then add cheese. In a medium-sized frying pan, melt coconut oil and onion and mushrooms and cook for approx 1 min or until onion is fragrant and mushrooms are wilted. Add baby spinach and cook for a further minute before adding the omelette mixture. Cook for 2 -3 minutes per side. When the omelette is cooked through, transfer to a plate and sprinkle with extra cheese to serve.

Cooking Time

5-10 mins