Spinach and mushroom omelette

per serving

Serves 2

An easy midweek dinner, the whole family will love this comforting, cheesy pasta bake.


30 mins



Tags: brunch, weekend, healthy

Nutritional Information

188 k/cals per serving


Frylight Cooking Spray

4 eggs

Pinch of salt and pepper

100g button mushrooms, sliced

¼ of an onion, diced

2 handfuls of fresh spinach, roughly chopped

150g cherry tomatoes, halved


  1. Beat eggs together in a small bowl. Add salt and pepper to taste.
  2. Spray a large pan with Frylight and place over a medium heat. Wait until Frylight is clear and add onion, mushrooms and tomatoes to the pan and cook for about 5 minutes. Add spinach to the skillet and keep stirring for a few minutes until just wilted.
  3. Pour in the egg mixture. As eggs set, lift the edges, letting uncooked egg mixture flow underneath. Cook until set, about 10 minutes.
  4. Cut into wedges and serve immediately.