Mushroom and spinach omelette

This appears to be an easy recipe but many top chefs are judged by their ability to execute the perfect omelette! This recipe is almost a meal in itself…

Fresh from the garden: eggs, spinach, mushrooms, garlic, chives, parsley, thyme
Recipe source: Melissa
Makes: 4 large omelettes (to feed about 24 people) 


  • Salad spinner
  • Bowls – large, 4 medium, small
  • Scissors
  • Fork, butter knife
  • 2 non-stick frying pans
  • A large wok
  • Wooden spoon
  • Garlic press
  • Tablespoon measure
  • Serving plates


  • A large handful of mushrooms
  • A large bunch of spinach
  • A small handful: chives, parsley and thyme
  • 16 eggs
  • Flaked salt &black pepper
  • 50g butter
  • Olive oil

What to do:

  • Trim the mushrooms of any dirt and wipe clean with a damp piece of paper towel. Chop into thin slices and reserve in the medium bowl.
  • Peel the garlic clove and squeeze through the garlic press in to the mushrooms.
  • Wash the spinach in several changes of water, then shake dry. Roll up and chop into fine ribbons.
  • Wash and carefully dry the herbs, keeping then separate and picking off the leaves. Discard any stalks, and add the thyme to the mushrooms.Using the scissors, snip the chives and reserve in a small bowl. Finely chop the parsley and reserve in a separate bowl.
  • Break 4 of the eggs into each medium bowl, add a quarter of the chives and parsley to each, then whisk lightly with a fork and season with salt and pepper. 
  • Heat 25g butter and 2 tablespoons of olive oil in the wok over medium heat until foaming. Add in the mushrooms, thyme and garlic and carefully toss a few times to cover in the butter mixture. Sprinkle in a few pinches of salt, a grind of pepper, and then sauté until slippery.
  • Add a quarter of the chopped spinach to the wok and heat through until wilted and the liquid has cooked off.
  • Add a quarter of the remaining butter to each of the 2 frying pans and then when foaming, pour one of the bowls of whisked egg mixture to each and gently rotate the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
  • The omelettes are cooked when the base is set, but is still slightly runny in the middle.
  • Slide a quarter of the mushroom and spinach mixture onto one half of one omelette, fold the other half over to form a half-moon and slice out on to your serving plate.
  • Repeat with the remaining 2 omelettes and the rest of the mushroomy spinach, and serve!

 Notes: In what other languages can you say omelette? Why do we leave the omelette slightly runny in the middle? Where does the word omelette come from?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , , | Leave a comment

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