Mushroom And Spinach Omelette

Omelettes are one of the most quick and easy meals to throw together at any time of the day. Best of all, they’re highly nutritious and cheap to make, which is music to our ears this January as we try to scrape together the last of our pennies while still keeping on the health buzz. This Weight Watchers recipe is delicious, healthy and a handy number to keep in your arsenal.

Instructions

Step 1

Lightly spray a saucepan with the cooking spray, add the mushrooms and fry for 3 minutes until tender. Add a splash of water, if needed, to prevent the mushrooms from sticking to the pan. Stir in the spinach, mixing until it starts to wilt and then add the soft cheese and nutmeg. Remove from the heat and set aside.Have a warm plate to hand, ready for the finished omelette. Place a small non stick frying pan, 18-20cm in diameter, over a medium heat. Spray with the cooking spray. Beat the eggs with 1 tablespoon cold water and season with pepper. Pour the mixture into the pan and leave for about 15 seconds or until just beginning to set, pull the edges of the omelette into the centre. Tilt the uncooked egg mixture into the gaps, to give a lightly ruffled appearance.

Step 2

When almost all the free-running egg has set, continue to cook the omelette until the underside is golden brown. The omelette is ready to fill when the topside is set, but still looks slightly soft and shiny.

Step 3

Place the filling on one side of the omelette, then use a wooden spatula to flip the other half over the filling.

Step 4

Slide out on to the warmed plate and eat immediately.