Mushroom and Spinach Omelette with Feta
A quick and flavourful omelette to use up mushrooms and greens before they turn.
Total time
25 min
10 prep + 15 cook
Serves
2
Difficulty
easy
Cuisine
British
Per serving
350 kcal
P: 22g · C: 8g · F: 25g
Those mushrooms from the bottom of the fridge crisper drawer are looking a bit sad, aren't they? This omelette is a speedy way to give them a new lease of life before they go past their best. It’s a simple, wholesome dish that’s perfect for a light lunch or a quick supper, especially when you want something substantial without much fuss.
Why this works
Cooking the mushrooms first until they release their water and start to brown concentrates their flavour and gives them a pleasing texture, preventing a soggy omelette. The residual heat from the pan after cooking the mushrooms is enough to wilt the spinach and warm the feta without overcooking the eggs.
Ingredients
- 200gMushroomssuch as chestnut or button, sliced
- 1 tbspOlive oil
- 100gSpinachfresh
- 50gFeta cheesecrumbled
- 4 largeEggsfree-range
- 2 tbspMilk
- to tasteBlack pepperfreshly ground
- pinchSalt
Method
- 1
Heat the olive oil in a 24cm non-stick frying pan over a medium-high heat.
- 2
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they have released their liquid and started to turn golden brown.
- 3
Add the spinach to the pan with the mushrooms. Stir gently until the spinach has just wilted, about 1-2 minutes. Remove the mushroom and spinach mixture from the pan and set aside.
- 4
In a bowl, whisk together the eggs and milk. Season with a pinch of salt and a good grind of black pepper.
- 5
Pour the egg mixture into the same frying pan, ensuring it coats the bottom evenly. Cook over a medium-low heat for 3-4 minutes, until the base is set and the top is still a little wet.
- 6
Spoon the mushroom and spinach mixture over one half of the omelette. Sprinkle the crumbled feta cheese over the top.
- 7
Carefully fold the other half of the omelette over the filling. Cook for another 1-2 minutes until the cheese is warmed through and the omelette is fully cooked.
Tips
- ·If your mushrooms are a bit tired, trim off any slimy parts before slicing.
- ·Don't overcook the eggs; you want a tender omelette, not a rubbery one.
- ·Add a finely chopped shallot or half a clove of garlic to the pan with the mushrooms for extra flavour.
Variations
- →Add a handful of cooked ham or bacon lardons with the mushrooms.
- →Swap feta for crumbled goat cheese or a sharp cheddar.
- →Stir in a tablespoon of chopped chives or parsley into the egg mixture before cooking.
Storage
Best eaten immediately. Leftovers can be stored in an airtight container in the fridge for up to 1 day and reheated gently, though the texture will be softer.