Open Omelette

Serves 1



  • 1 tablespoon cooking oil
  • ½ cup white button mushrooms
  • 1 teaspoon crushed garlic
  • 1 tablespoon butter
  • 3 eggs
  • Salt and pepper to taste
  • 4-6 cocktail tomatoes, halved
  • 10g baby spinach
  • 10g wild rocket
  • 1 tablespoon feta, crumbled



  1. In a large skillet over medium to high heat, heat the cooking oil and sauté the mushrooms and garlic for about 3-4 minutes and set aside in a separate dish.
  2. Using the same pan, add the butter, making sure to swirl it around to evenly coat the pan.
  3. Once butter is melted, add 3 seasoned and beaten eggs to the pan and reduce the heat to low–medium.
  4. Let the eggs cooks until the surface is no longer runny.
  5. Add the previously cooked mushrooms along with the sliced cocktail tomatoes, baby spinach and wild rocket.
  6. Sprinkle feta over the top and serve immediately with your choice of toasted bread.