Omelette with Tomato, Mushroom and Spinach Filling

Ingredients

• 2-3 large eggs
• 4-5 mushrooms (sliced)
• 1 handful fresh spinach
• 3-4 tbsp Ballymaloe 100 Recipe Sauce
• 2 tsp butter or olive oil
• 1 small handful of grated cheddar or mozzarella

Method

1. Heat a small saucepan over medium heat with a teaspoon of butter or oil. Add the sliced mushrooms and cook for 5 minutes, until softened and lightly golden. 2. Stir in the Ballymaloe 100 Recipe Sauce and season to taste. Add in the spinach and simmer for another 3-4 minutes, allowing the spinach to wilt down. Remove from the heat and set aside. 3. Crack the eggs into a bowl, season lightly and beat gently. 4. Heat a non-stick frying pan over a medium-low heat with a little oil or butter. Once warm, pour in the eggs and allow them to set. As it starts to set, lift the edges gently to allow the uncooked egg to flow underneath. 5. When the omelette is mostly set but still soft on top, spoon the tomato, mushroom and spinach filling over one side. Sprinkle the grated cheese on top. Fold the omelette over gently and cook for another 1-2 minutes, until just cooked through.

Serve warm with some toasted sourdough on the side.