This tasty breakfast is full of nutrients, providing the benefits of protein from eggs, antioxidants from mushrooms and spinach, and fibre from cherry tomatoes and snow pea shoots. The addition of extra virgin olive oil provides healthy fats, making this dish not only delicious but also beneficial for overall health.
Makes 1 serving | Ready in 25 minutes
Ingredients
2 Eggs, whisked*
30g Mushrooms, diced
20g Baby Spinach, chopped
50g Cherry Tomatoes, diced
20g Snow Pea Shoots
1 Spring Onion, chopped finely
1/4 tsp Chlli Flakes
1 1/2 tsp Extra Virgin Olive Oil
Sea Salt and Pepper to Taste
*Warning! Contains known allergens
Method
Step 1. Preheat the oven to 170°c (fan). Dab a little olive oil in 2 sections of a muffin tray to heat whilst preparing
Step 2. Whisk eggs together with salt and pepper to taste
Step 3. Add the olive oil to a small frying pan, sauté the diced mushrooms, tomatoes and spring onion (as well as chilli flakes if you like a little bit of heat)
Step 4. Add spinach to the pan to wilt
Step 5. Add the sautéd ingredients into the bowl with the eggs and stir gently to combine
Step 6. Add the combined mixture to a muffin tray to make two mini omelettes
Step 7. Bake in the preheated oven for 15-20 minutes until the middle is just set
Chef Gino's Top Tip: Add an extra dimension to your mini omelettes by adding some fresh herbs to the mixture before baking. Our favourite is basil for an Italian twist.
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