I love a tasty omelette and this Leek, Capsicum and Feta Omelette is just that. It’s something I make regularly for breakfast (if you chop your vegges the evening before whilst making dinner it is even quicker to whip up in the morning). Or if I need a quick, healthy lunch or lazy dinner, then…
I love omelettes and this one is a bit special. My Asian Omelette with a Sprout Salad make for a sensational, nourishing breakfast, lunch or dinner. My kids absolutely love bean sprouts so any meal containing them, is always going to be a winner. Take a look at the variations (below the main recipe) for…
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!
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!
This recipe serves 1 person, so multiply the ingredients to feed as many as you need.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Garlic Mushroom Omelette Wrap
- 20 g butter, ghee or olive oil
- 150 g mushrooms -any combination, I like Swiss Brown, shiitake and oyster, sliced or torn
- 1 clove/s garlic -finely chopped
- ½ tsp fresh thyme leaves
- ½ tsp sherry vinegar -can substitute red wine vinegar with a pinch of sweetener dissolved into it
- 10 g baby spinach (approx. 1 handful/s)
- 2 free-range or organic egg/s
- 10 g cheddar cheese
- Heat a large non-stick or cast iron pan over a medium-high heat and add the butter, ghee or olive oil.
- 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.
Dairy-freeJust leave out the cheese. You can also swap the cheddar with goat or cows feta or any other cheese you like really.
Gluten-freeEnsure the vinegar you use is gluten-free.
TipsYou can wrap this in foil for a meal on the go. To make a thicker, more sturdy wrap, double the eggs.
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.