Sue’s Spanish Omlette
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
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)