Friday, 20 October 2017

Mushroom omelette with spinach and pomegranate


2 eggs beaten
1/4 onion, sliced
4 white button mushrooms or 2 large brown mushrooms, sliced
salt, pepper
1 handful spinach
1/4 cup pomegranate


Put 1 Tbsp coconut or olive oil into a pan.  Add onion and fry till fragrant, add mushrooms.  Once mushrooms start to wilt, add in beaten eggs to cover the vegetables.  Allow mixture to firm in the pan on low heat.  Flip it over to cook the other side for another 2 minutes.

Take omelette out and serve on a wide flat plate.  Put spinach and pomegranate.  Serve.

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