Whisk some eggs, add in a few veggies and you have yourself one easy and satisfying dinner.


·       2 eggs

·       Canola oil spray

·       1 mushroom, finely diced

·       2 cups baby spinach leaves

·       Handful of snow peas, trimmed

·       75g corn kernels, drained

·       ½ cucumber, sliced

·       Bunch coriander, chopped

·       1 teaspoon balsamic vinegar

·       1 teaspoon olive oil

Crack the eggs into a mixing bowl and beat well with a fork.

Spray a small, non-stick frying pan with canola oil, then add mushrooms and half a dozen baby spinach leaves (save the rest for the salad). Toss over medium heat until spinach has wilted.

Pour eggs into the pan and distribute evenly across the base of the pan.

Meanwhile add baby spinach leaves, snow peas, corn kernels, cucumber and fresh coriander into a bowl. Add olive oil and balsamic vinegar and toss.

When omelette appears firm and cooked, use a spatula to lift the omelette from the pan.

Serve on a plate with salad on the side.

Melanie McGrice in the kitchen

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