Omelettes are fantastic for breakfast, but with spinach, mushrooms and blue cheese, this is equally good for lunch or dinner.
- 1 tbsp olive oil
- 5 g butter
- 4 button mushrooms, sliced
- small handful of spinach
- 3 free-range eggs
- 1 tbsp of cream
- 30 g mild blue cheese
- Chives, finely chopped, to garnish
- Pinch salt and pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat oil and butter in a large pan and add the mushroom. Cook for 3-4 minutes until golden. Then add the spinach and cook until just wilted. Season with salt and pepper and remove from pan.
- Whisk the egg in a bowl with a pinch of salt and the cream. Heat a pan over a medium heat and pour in egg mixture. Swirl so it coats the base of the pan. Add the mushrooms and spinach to one side of omelette, then crumble cheese over and add a crack of pepper. Fold the omelette over then flip on top plate. Garnish with chives.