+ Well Nourished ⎮Garlic Mushroom Omelette Wrap

Garlic Mushroom Omelette Wrap

This simple, delicious recipe is SUPER special. You see it’s the first of ten recipes I’ll be sharing with JamieOliver.com for Jamie’s Food Revolution campaign starting this Friday 20th May 2016.

A few months back I was one of ten lucky people, chosen worldwide to put my spin on ten of Jamie’s recipes that will save your life. The first is a Cheese Omelette and this is my spin… a Garlic Mushroom Omelette Wrap. It is a delicious, nutrient dense ‘anytime meal’ that my whole family adores and I hope you love it too!

Health benefits
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

Method

  1. Heat a large non-stick or cast iron pan over a medium-high heat and add the butter.
  2. 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.
  3. Cook for 3-4 minutes stirring occasionally, until the mushrooms soften and brown.
  4. Add the vinegar and spinach and stir for 30 seconds to just wilt the spinach. Set aside.
  5. 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.
  6. Add a little more butter to the hot pan, then carefully pour in the eggs.
  7. Tilt the pan so that the egg thinly coats the base of the pan.
  8. Grate the cheese onto a board and sprinkle over the egg.
  9. Now add the mushrooms to the centre of the omelette wrap and fold in the edges to form a parcel.

Recipe variations
Dairy-free
Just leave out the cheese. You can also swap the cheddar with goat or cows feta or any other cheese you like really.

Tips
You can wrap this in foil for a meal on the go. To make a thicker, more sturdy wrap, double the eggs.

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Kids in the Kitchen
Encouraging kids to cook is so important! Loads of kids love following my kids on Youtube. Here’s a video recipe of my Mushroom Omelette wrap.

Mushroom Omelette wrap

  • Beautiful – some of my “go to” flavours for omelettes as well!

  • nicole

    i just looked at jamie’s site and think yours looks the best out of the 10. will be cooking for lunch today

    • Awww thanks Nicole, hope you enjoyed it? G x

      • nicole

        loved it – will be having regularly from now on. Cant wait to see next weeks recipe. Thank you

  • J.Tice

    Wow delicious Georgia. I made this for lunch just before as your email hit at just the right time. I used your sandwich press idea to do the eggs and Persian Feta for the cheese. The flavours are beautiful. Thanks Jodie

  • Jacqui Riley

    Just made this, absolutely delish!

  • Mark Stevens

    That looks delicious !

  • nicole

    can’t wait for next jamie oliver recipe. when will you be posting it

  • Clare O’Leary

    Thanks so much for another amazing dinner creation!! This was simply delish 🙂

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