Seriously Fresh Mushroom And Spinach Omelette Recipe

How to make it

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• Get that grill pre-heated!
• Whisk the three eggs good and proper.
• Get a small-medium size pan, put on a medium heat, and melt a good sized knob of butter in it.
• Add the Mushrooms, and cook (turning) until they are lightly browned.
• Wash the Spinach, and chuck it on top of the mushrooms and turn up the heat to high.
• Slowly stir/turn the Spinach in until the leaves have started to wilt (around 1 minute).
• Throw in the Spring Onions, then add a good whack of pepper and a small amount of salt to the mix.
• Scatter half of the Emmental over the pan, then immediately pour in the egg mixture, tilting the pan to distribute it evenly.
• On the high heat, you should get browned edges very quickly. Using a large spoon, pull these inwards a little and tilt the pan to get some of the excess egg mixture to flow into the gap (thank you Delia!).
• Cook on this high heat for a minute or two, then scatter the remaining Emmental over the top along with another dose of pepper and transfer to the grill.
• Keep under the grill until the top has set.
• Eat - Immediately!