3 eggs, lightly beaten
1 tbsp cream
1/4 cup cheddar cheese, grated
Salt and pepper
3 medium mushrooms, sliced
6 sundries tomatoes, slices
20g goat’s cheese
1-2 tbsp lupin kibble
Handful of baby spinach and toast to serve
Combine eggs, cream, cheddar cheese, salt and pepper in a bowl.
Heat a small skillet to a medium-high heat and grill mushrooms in olive oil.
Reduce heat on pan (can wipe out with cloth/paper towel) and add egg mixture.
Cook for 7-10 minutes and add remaining ingredients to one side of the omelette (see picture) – when egg mixture is mostly firm and bubbling around the edges, flip one half of the omelette onto the other side.
Cook for another few minutes on each side (slightly press the omelette with spatula to check if raw egg is coming out).
Serve with baby spinach and toast.