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Omelette With Spinach, Mushrooms and Macadamias (GF,V)


  • Cooking oil spray such as canola or olive oil
  • 75g sliced swiss brown mushrooms
  • 2 slices red capsicum
  • 50g baby English spinach
  • 2 eggs, lightly beaten
  • 2 tablespoons water
  • cracked black pepper
  • 2 teaspoons chopped flat leaf parsley, to serve
  • ½ teaspoon finely grated lemon rind
  • 30g chopped toasted macadamias

Spray a non stick frying pan with cooking oil spray such as olive or canola oil. Sauté mushrooms, red capsicum and spinach until golden and tender and the spinach has wilted. Remove from pan and wipe out pan.

Combined whisked eggs, water and pepper and add to the pan. Cook over medium low heat until omelette is just firm then fold over in half.

Combine the parsley, lemon rind and macadamias in a separate bowl. Transfer the omelette to a plate, spoon over sauteed mushroom mixture and then top with the macadamia mix.


1 Serve – 30g nuts per serve (a handful)


NUTRIENTS per serve – 1 serve (320g per serve)

Energy 1675kJ, Protein 20g, Fat 34g (Saturated fat 6g), Carbohydrate 4g, Sugars 3g, Fibre 5g, Sodium 160mg


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