Spinach & Cheese Omelette
4
peopleServes
10
minutesPreparation Time
20
minutes Stove TopCooking Time
Ingredients
- 4 portobello mushrooms, sliced
- 250 g cherry tomatoes, halved
- 1 tbsp oil
- 1 tsp McCormick Adjustable Grinder Sea Salt
- 1 tsp McCormick Adjustable Grinder Black Peppercorns
- 1 tsp McCormick Garlic Powder
- 1 tsp McCormick Mixed Herbs
- 1 tsp McCormick Basil Leaves
- 8 eggs
- 1 cup milk
- 100 g feta, crumbled
- 50 g baby spinach leaves
Directions
- In a frying pan heat oil and cook mushrooms and cherry tomatoes with McCormick Salt & Pepper until soft. Remove and set aside.
- Whisk together McCormick Garlic, Mixed Herbs, Basil, eggs and milk. Then using ½ cup mixture pour into frypan and cook.
- Sprinkle half side with mushroom mix, feta and spinach leave then fold over and serve.
- Repeat 3 times to make 4 omelettes.
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