Sue’s Spanish Omlette

 

Ingredients

2 tbsp first pick olive oil

1 onion chopped

150g baby spinach leave

200g sliced button mushrooms

 

200g cherry tomatoes halved

5 free range eggs lightly beaten

¾ cup cream

Parmesan cheese freshly grated

Sea salt & cracked black pepper

 

Method

Place a large oven proof frying pan over low-medium heat.

 

Add the oil, onion, mushrooms and cook for 12-15 mins, stirring occasionally, until onion is golden and soft.

 

Add the spinach and tomatoes and cook for 2 mins or until wilted.

 

Whisk together the eggs, cream, salt & pepper. Pour over the mushroom mixture.

 

Cook for 12 mins or until set.

 

Place the frying pan into a 200°C preheated oven.

 

Heat until golden and cooked through.

 

Serve wedges with Turkish bread spread with first press extra virgin olive oil and sprinkled with parmesan cheese & toast in oven till golden (3 mins)

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