Wake up to the sunny goodness of a garden omelette. Try this delicious four ingredient omelette for your next Sunday brunch.
4 free range eggs
1 cup slice mushrooms
1 cup baby spinach
olive oil spray
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In a large bowl, whisk the eggs. Add the mushrooms and spinach and season with organic sea salt and cracked pepper. Mix until combined. Heat a nonstick frying pan. Lightly spray with oil, pour in the omelette mixture immediately and cook for 2 minutes or until the egg is set. When the underside is golden lower the heat. Flip half the omelette over itself and cook for 2 minutes or until done. Gently slide the omelette from the pan to the plate and serve immediately.
Tip: Any fresh herbs from the garden are a welcome garnish.