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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).

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