Spinach, mushroom and blue cheese omelette

Spinach, mushroom and blue cheese omelette

Omelettes are quick to make for any meal, be it breakfast, lunch or dinner. The key is to keep the ingredients varied in flavour and have a cracking non-stick pan! This recipe is for one omelette. If you are making them for the family, make them one at a time. Remember, we are not aiming for perfection. Omelette folding and flipping takes practise and I encourage you to keep going! If it splits or breaks in half, hold your spatula to it like a plaster and while the liquid is cooking it will bind back together.

Roughly chop the spinach and add it to the whisked egg. Add the milk and season with salt and pepper.

Heat up the butter in the frying pan over a high heat. Add the mushrooms and cook for 3 minutes or until they start browning on the edges. Stir from time to time.

Pour in the egg and spinach mix and turn the heat down to medium. Add the mushrooms to the bottom half of the omelette, leaving space free on the top half to fold over. Crumble the cheese on top of the mushrooms.

Your omelette is ready to fold once you can see that the egg on the sides and bottom of the omelette is firm and brown and that the majority of the liquid on the surface has cooked.

Slide a spatula or wooden spoon right under the side you are going to flip and firmly flip it on to the bottom half. Cook for a further minute.

Using the spatula, lightly loosen the bottom of the omelette. Hold the frying pan with 2 hands and flip the halved omelette over like a pancake so that it cooks on the other side for a further minute.

Slide it on to a large plate and sprinkle with paprika before serving.

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