Blue Cheese Omelette

Cook time 10 minutes
Servings 1


1-2 cups baby spinach

5 button mushrooms, thinly sliced
2 tbsp extra virgin olive oil
3 eggs
2 tbsp pouring cream
40g butter
2 tbsp good quality tomato relish
20g blue cheese
Salt and pepper
Freshly chopped chives, to garnish

Blue Cheese Omelette


In a large frypan, cook the spinach for a few minutes with a little olive oil until slightly wilted. Remove the pan and then add the mushrooms and cook until golden. Remove from pan and set aside with the spinach.

In a bowl, whisk the eggs with the cream and a pinch of salt. Melt the butter in the hot pan with some olive oil then pour in the egg mixture. Mix around gently with your spatula to ensure all of the eggs are cooking, then once it is almost set, lay the cooked spinach and mushrooms down one third of the omelette. Crumble over the blue cheese, season with black pepper and then turn off the heat.

Fold the omelette over itself then carefully slide out of the pan onto a plate. Garnish with freshly chopped chives.