Mushroom and Spinach Omelette Recipe

Serves 1

0 Points® Per Serving

Ingredients

75 g chestnut mushrooms, sliced
25 g spinach
2 large eggs
1 garlic clove, crushed
Calorie-controlled cooking spray
20 ml semi-skimmed milk
6 tsp fresh tarragon
1 tsp wholegrain mustard
A handful of mixed salad leaves

Method

Step 1: Preheat the omelette maker and mist with cooking spray add the mushrooms and cook until softened Add the garlic and spinach and cook until the spinach has wilted. Then stir in the tarragon and mustard. Season and transfer to a small bowl.
Step 2: Wipe the omelette maker clean. Lightly whisk the eggs and milk together in a small bowl. Pour the egg mixture in the omelette maker and cook for approx. 6–8 minutes.
Step 3: Top with the mushroom and spinach mixture and serve with mixed salad leaves and freshly ground black pepper