Spinach, Mushroom and Cheese Omelette

This recipe is from Elton Young, who is a fitness coach from Shape and Motion in Sydney

Method

Stir-fry the chopped turkey, onions and mushrooms in a skillet with a little extra virgin olive oil (cooking spray works great) on a medium heat for five minutes, or until browned. Add the spinach until wilted but still a vibrant green. Set the mix aside.

Add the beaten egg to the (oiled) skillet and cook on medium heat. Wait for a few minutes until you see small bubbles forming around the edge of the egg ‘pancake’. Gently lift a section of the eggs to allow any runny egg on the surface to flow under so the egg ‘pancake’ is cooked. Wait another minute and then flip it over.

After flipping the egg ‘pancake’, add the slice of cheese to the top of the omelette, spread the mixture of turkey, onion and spinach mixture evenly onto one half of the ‘pancake’. Fold the omelette over to cover the contents and slide it all onto a plate and enjoy your creation!

• Healthy Breakfast
• Omelette