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Mushroom, Spinach & Asparagus Omelette
28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
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