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Mushroom and spinach omelette buns recipe

Mushroom and spinach omelette buns recipe

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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

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
High in protein and high in vitamin B12

Each serving contains

  • Energy

    1580kj
    377kcal     21%

  • Fat

    18g 26%

  • Saturates

    6g 30%

  • Sugars

    3g 4%

  • Salt

    1.1g 27%

of the reference intake
Carbohydrate 26.7g Protein 24.6g Fibre 3.9g

Method

  1. 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.
  2. 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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