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Mushrooms are a wonderful source of antioxidants, vitamin D and a powerful immune
boosting food. The garlic offers more immune support as does the protein from the cheese and egg. This is one healthy combo!
Serves 1 (so multiply the ingredients to feed as many as you need)
Ingredients
20g butter
150g mushrooms (any combination, I like Swiss Brown, shiitake and oyster), sliced or torn
1 small clove of garlic, finely chopped
½ teaspoon fresh thyme leaves
½ teaspoon sherry vinegar (can substitute red wine vinegar with a pinch of sweetener dissolved into it)
Handful of baby spinach leaves
2 large free-range eggs
10g cheddar cheese
20g butter
150g mushrooms (any combination, I like Swiss Brown, shiitake and oyster), sliced or torn
1 small clove of garlic, finely chopped
½ teaspoon fresh thyme leaves
½ teaspoon sherry vinegar (can substitute red wine vinegar with a pinch of sweetener dissolved into it)
Handful of baby spinach leaves
2 large free-range eggs
10g cheddar cheese
Method
- Heat a large non-stick or cast iron pan over a medium-high heat and add the butter.
- Once it has melted add the garlic, mushrooms, thyme and a good pinch of sea salt and black pepper. Stir well so that the mushrooms are coated in the butter.
- Cook for 3-4 minutes stirring occasionally, until the mushrooms soften and brown.
- Add the vinegar and spinach and stir for 30 seconds to just wilt the spinach. Set aside.
- Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
- Add a little more butter to the hot pan, then carefully pour in the eggs.
- Tilt the pan so that the egg thinly coats the base of the pan.
- Grate the cheese onto a board and sprinkle over the egg.
- Now add the mushrooms to the centre of the omelette wrap and fold in the edges to form a parcel.
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