Mushroom and spinach omelette buns recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 1580kJ 377.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 26.7gProtein 24.6gFibre 3.9g
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.
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