Omelette with spinach, mushrooms and macadamias

Organisation: Nuts for Life

Preparation: 5 Minutes

Cooking time: 10 Minutes

Serves: 1 Servings

Type of recipe: Breakfast, eggs, healthy

Recipe

Ingredients

Cooking oil spray such as canola or olive oil
75g sliced swiss brown mushrooms
2 slices red capsicum
50g baby English spinach
2 eggs, lightly beaten
2 tbsp water
Cracked black pepper
2 tsp chopped flat leaf parsley, to serve
½ tsp finely grated lemon rind
30g chopped toasted macadamias

Method

1. Spray a non-stick frying pan with cooking oil spray such as olive or canola oil. Sauté mushrooms, red capsicum and spinach until golden and tender and the spinach has wilted. Remove from pan and wipe out pan.

2. Combined whisked eggs, water and pepper and add to the pan. Cook over medium low heat until omelette is just firm then fold over in half.

3. Combine the parsley, lemon rind and macadamias in a separate bowl. Transfer the omelette to a plate, spoon over sauteed mushroom mixture and then top with the macadamia mix.