Omelette with spinach, mushrooms and macadamias
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.
Nutrition information
Energy | 1675kJ |
Protein | 20g |
Total fat | 34g |
Saturated Fat | 6g |
Total carbohydrate | 4g |
Sodium | 160mg |
Fibre | 5g |
Carbohydrate exchanges | 0 |