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Mushroom, Spinach and Feta Omelette

Quick, easy, simple and delicious, what’s not to love about omelettes? Spinach gives a boost of vitamin K for strong bones, while eggs are a super-healthy, protein-packed way to start the day.

SERVES 1

1 tsp coconut oil

5–6 chestnut mushrooms, thinly sliced

a small handful of fresh spinach

3 free-range eggs

1 tbsp unsweetened almond milk

30g feta, crumbled

a pinch of chilli flakes

sea salt and freshly ground black pepper

Heat the coconut oil in a large non-stick frying pan over a medium-high heat until melted.

Add the mushrooms, season with salt and pepper and fry for 7–10 minutes until golden, stirring occasionally.

Add the spinach for the final minute to wilt, then tip the vegetables onto a plate and set aside.

Crack the eggs into a large bowl and whisk until fully combined. Add the milk and a pinch of salt and pepper and whisk for a further few seconds.

Return the pan to a medium-low heat, pour in the egg mixture and leave to cook for a few minutes until the base begins to set.

Evenly scatter over the mushrooms, spinach, feta and chilli flakes. Once the top of the omelette has almost set, fold to seal, then serve.