Mushroom, spinach and cheese omelette

I’ve always struggled with omelettes, they seem to just end up like a big tough boot-sole. So this time I thought I’d take some advice, and I whipped the egg whites separately then folded them into the yolks. I went from boot-sole to light and fluffy silky slippers immediately! You might think it’s weird adding cream cheese, but it adds a lovely creaminess. Shlurrrp, this is so nice, and filling too. I ate one four and a half hours ago and am sure I won’t be hungry for another three days :-)
Serves: 1 • Prep: 5 mins • Cook: 5-10 mins • Easy 
  • 3 free range organic eggs, separated into whites and yolks
  • 4 large-ish mushrooms, thinly sliced
  • a handful of washed spinach
  • 3 heaped teaspoons of cream cheese (not the popular one beginning with P as it has additives, get supermarket own additive-free)
  • sea salt and black pepper
  • butter
  • small handful of grated cheese, I use Lincolnshire Poacher but Cheddar or parmesan, or any hard cheese would be fine
Start to gently fry the mushrooms in a knob of butter.

Whisk the egg whites with a hand whisk until foamy, about 2 mins.

Fold the egg whites gently into the yolks, grind in a little salt.

Heat a knob of butter in a small frying pan and add the egg mix, cook really gently until the omelette starts to set. Give it a couple of pull-throughs with a fork as it starts to set, then leave it.

Meantime add the spinach to the mushrooms and cook until wilted but still vibrant – so you can still see the shape of the leaves. Season then add the three teaspoons of cheese and spread slightly with a fork (looks a bit odd at this stage but bear with!)

The omelette will still look a little soft on top but that’s fine, add the mushrooms and spinach to one half then flip the other half over to partly cover them.

Remove gently with a spatula, add some grated cheese and black pepper, and serve with salad.
Nutrition info
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.
Mushrooms provide lots or Riboflavin (vitamin B2). Not only is this important for energy production but it also helps to bring iron out of storage and into cells. Mushrooms grown in sunlight contain good amounts of vitamin D, vit D is pretty elusive in the diet so it's important to increase intake, we get most of it from sunlight ourselves but are so indoorsy these days! Vitamin D is critical for bone health and also boost immunity.
Vitamins A, B1, B2, B6, B12, C, D, E, folate, K. Minerals: Phosphorus, iodine, selenium, calcium, potassium, zinc

Make every day this delicious, get a weekly eatnaturally plan!

The internet is a knowledge omelette. Sometimes I just want the purity of scrambled eggs that only a book can provide.
Jarod Kintz
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