Potato, Mushroom, Spinach & Goats Cheese Omelette
PREP TIME: 10 min
COOKING TIME: 20 mins
500g Spud Lite Baby potatoes, cut into bite sized pieces
2 tablespoons olive oil
4 extra-large egg whites
8 extra-large eggs
1 tablespoon Worcestershire sauce
Salt flakes and freshly ground black pepper
6 large field mushrooms, thickly sliced
4 cups spinach
1/3 cup marinated goats cheese
1 tablespoon lemon thyme leaves
Place potatoes in a medium saucepan covered in cold water over a medium heat. Bring to the boil and cook for 5 minutes or until just tender. Drain.
Heat 2 tablespoons olive oil in a large non-stick frying pan over a medium-high heat. Add drained potatoes and cook for 5 minutes, turning often until golden on all sides. Remove from pan and set aside until required.
Add mushrooms to the same pan over a medium heat, cover and cook for 5 minutes or until they have softened. Add spinach for final minute of cooking to wilt. Remove from pan and set aside until required.
Beat egg whites to soft peaks. Lightly whisk two eggs at a time with 1 teaspoon Worstershire sauce, salt and pepper, folding a ¼ of the beaten egg whites into the mixture.
Heat 1 teaspoon olive oil in a large clean non-stick frying pan over a medium heat. Add egg mixture to the pan and as the edges begin to set use a spatula to gently drag it into the middle. Gently tilt the pan, to allow the runny egg mixture to fill the gaps. Keep doing this until the omelette is nearly set. Place a ¼ of the cooked potatoes, mushrooms and spinach over half the omelette, season with salt, pepper and finish by dotting 1 tablespoon of goats cheese over the top. Fold the top of the omelette over the filling and carefully slide omelette onto a plate. To serve, sprinkle over 1 teaspoon lemon thyme leaves. Repeat process with remaining omelettes.
NOTE: alternatives to chilli tuna are lemon pepper or plain tuna in oil
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Virginia SA 5120
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