Wild Mushroom and Spinach Omelette with Sriracha
Wild Mushroom and Spinach Omelette
Heat a grill to high.
Heat the oil in a large skillet over a medium heat. Add the mushrooms and sauté for 6-8 minutes until they have a little colour and softened. Stir the garlic through the mushrooms and cook for another minute. Add the spinach and stir though until wilted.
Season the eggs and nudge the eggs in around the mushrooms and spinach. Cook for 3-4 minutes over a low heat and then place under the preheated grill for a minute or two until golden.
Serve with mixed leaves and a drizzle of sriracha.
- 2 tbsp olive oil
- 150g mushrooms, sliced
- 2 garlic cloves, minced
- 75g baby spinach
- 6 eggs, lightly beaten
- 50g mixed leaves, to serve
- 3 tbsp sriracha, to serve
- Sea salt and freshly ground black pepper
- Large Skillet Pan