Serves:

4

Description:

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

Ingredients:

• 1 large tomato’
• 10 baby mushrooms
• About 2 cups spinach leaves
• 1 tbsp olive oil
• 4 eggs
• Salt and freshly ground black pepper
• 2 tbsp chives

Method:

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.

Recipe by: Gabriel Gate`

Website: www.gabrielgate.com