Mushroom -Spinach Omelette

 Mushroom-Spinach Omelette:

Ready to eat in: 30 minutes 

Serves 2

Ingredients :

• 30gm butter 
• 1 large onion 
• 30gm butter
• 250gm sliced mushrooms
• 1 cup fresh baby spinach leaves 
• Turmeric 1/4 tsp
• Dried red chilli 🌶 flakes 1/4 tsp
• Salt & Pepper 
• 4 eggs 
• 50 ml heavy cream 

Instructions:

1. Melt butter in an ovenproof  pan, on low-medium heat stir in onions. let onion translucent and soft.

2. Add sliced mushrooms and cook until tender.

3. Stir in baby spinach. Add chilli flakes, turmeric.

4. Whisk 4 eggs with heavy cream and season well. Pour into pan and place pan in oven and 

bake at 200°C until eggs are set and lightly golden on top. 

Note: Instead of ovenproof pan use a regular pie baking dish to bake omelette in oven.

Just transfer mushroom mixture in dish before adding eggs.