Garlic Mushroom Omelette Wrap
Servings: 1
My Garlic Mushroom Omelette Wrap is a delicious, nutrient dense dish that my whole family adores. It's great for brekkie or for a fast lunch or dinner.
Ingredients
- 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 egg/s
- 10 g cheddar cheese
Instructions
- 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.