Spanish Omelette
20 minutes
All Year

A simple ‘one pan’ meal that is both nutritious and delicious.


  1. Cut tomato in half and squeeze out the seeds and liquid. Dice tomatoes.
  2. Wash mushrooms and spinach. Heat half the oil in a non-stick pan and cook mushrooms for 3 minutes. Transfer mushrooms to a bowl. Add spinach to pan and cook until wilted. Transfer spinach to a colander.
  3. Beat eggs in a bowl and season with salt and pepper.
  4. Heat remaining oil in a 20 cm (approximately) non-stick frying pan. Add beaten eggs and diced tomato. Allow the eggs to set in the pan for about 10 seconds before stirring the eggs for a few seconds using a flat wooden spoon. Spread the mushrooms and spinach over the omelette and gently press the vegetables in a little. Sprinkle with chives and continue to cook until the egg is all set.

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