Mushroom and spinach omelette buns recipe

Name: Mushroom and spinach omelette buns
Yield: Serves 2
Ingredients: ½ tbsp olive oil; 100g chestnut mushrooms, sliced; 5g butter; 3 eggs; 25g baby spinach, chopped; 30g 50% reduced-fat mature cheese; 2 wholemeal batch rolls, split

Liven up your kid's lunches in just 10 minutes with these brilliant omelette buns!

See method

Serves 2
4 mins to prepare and 6 mins to cook
377 calories / serving

Vegetarian

Shop your ingredients

Tesco Olive Oil 250Ml
½ tbsp olive oil
£3.10
£12.40/litre
Tesco British Baby Chestnut Mushrooms 150g
100g chestnut mushrooms, sliced
£1.15
£7.67/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
5g butter
£1.85
£7.40/kg
Tesco British Barn Eggs 10 Pack
3 eggs
£1.90
£0.19/each
Tesco Baby Spinach 250G
25g baby spinach, chopped
£1.30
£5.20/kg
Tesco 30% Reduced Fat Grated Mature Cheese 250g
Any 2 for £4.50 Clubcard Price - Selected Sliced And Grated Cheese
Offer valid for delivery from 06/11/2026 until 28/02/2027
30g 50% reduced-fat mature cheese
£2.65
£10.60/kg
Tesco White Batch Rolls 6 Pack
Aldi Price Match
2 wholemeal batch rolls, split
£0.45
£0.08/each

Method

Heat the oil in a frying pan over a high heat. Add the sliced mushrooms and fry for 2 mins or until golden. Add the butter and reduce the heat to medium.
Lightly whisk the eggs with the chopped spinach and some black pepper in a small bowl, pour over the mushrooms and scatter with the cheese. Cook for 3-4 mins until the omelette has just set, then transfer to a board, folding in half as you do so. Slice and stuff into the bread rolls to serve.