Mushroom, Spinach & Asparagus Omelette

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Lunch
Servings 1

Ingredients
  

  • 1/2 tablespoon extra-virgin coconut oil
  • 3 mushrooms sliced
  • 1/2 bunch asparagus
  • 1 cup baby spinach
  • 2 free range eggs
  • 2 tablespoons coconut milk from carton
  • 30 g tasty cheese grated
  • 2 tablespoons fresh parsley chopped
  • salt & pepper to taste

Instructions
 

  • Heat oil in a non-stick frypan over medium heat.
  • Sauté mushrooms, spinach and asparagus. Set aside temporarily.
  • Whisk together the eggs and coconut milk, then pour into pan and cook for a few minutes, until the egg starts to set.
  • Add the cooked mushrooms, spinach and asparagus. Sprinkle with cheese and parsley, fold in half and season before serving.
Keyword Meat Free Ideas

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.

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