Creamy Spinach and Mushroom Omelette

1. 1

   HEAT a 20cm frypan and spray with oil, add the garlic and mushrooms and saute for 3-5 minutes until mushrooms are cooked.

2. 2

   Stir in the spinach and allow to wilt.

3. 3

   Season with pepper and stir in half the PHILLY.

4. 4

   Remove, cover and keep warm.

5. 5

   COMBINE the eggs with the remaining PHILLY in a bowl and whisk until smooth.

6. 6

   HEAT the frypan and spray with oil.

7. 7

   Pour in 1/4 of the egg mixture, swirl and draw in the edges of uncooked egg mixture to form an omelette.

8. 8

   Cook until almost set.

9. 9

   Spoon 1/4 of the cooked mushroom mixture over half the omelette and fold over to enclose filling.

10. 10

    Slide onto a warmed serving plate and repeat with remaining mixture and filling to make four.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.