Margaret's Spinach and Mushroom Omlette

Serves one



6 sliced mushrooms

1 clove garlic crushed and chopped small

1/2 onion red or yellow 

3 large hand fulls of spinage 

1 oz low fat cheese grated

2 med eggs 

Low fat spray oil



1. Spray frying pan with the low fat oil and add the onions and mushrooms to soften

2. Add the garlic for one minute, put the spinach on top and keep turning until soft and wilted

3. Add the cooked ingredients to a bowl along with the 2 beaten eggs and mix well

4. Return the pan to the heat, respray if needed and add the mixture

5. Cook for about 4 mins, add the grated cheese on top and place under a grill until golden


Margaret says: “This is good for anytime; breakfast lunch or dinner, and you can always add a side salad. I take this into work for lunch as it is nice hot or cold, and even good for picnics too.”