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Here’s a quick and easy breakfast for one.  You can make this ahead of time and then reheat it in the microwave.

Mushroom Spinach OmeletServes one


Olive oil for frying

3 mushrooms, thinly sliced

½ handful of baby spinach

1 egg and 1 egg white, beaten and seasoned with salt and pepper


1. Heat oil in a small frying pan on medium-high heat and add mushrooms and spinach

2. Cook until the spinach has wilted and then spread out in a thin layer in the pan

3. Turn the heat down to medium-low, add some more oil and spread around the pan

4. Pour the egg around the pan to cover the base

5. Cook until the egg is set and browned on the bottom, then fold in half