This is a really simple and quick recipe that could be for breakfast or lunch. The ingredients I used are as follows, but use your own favourite omelette ingredients or whatever is in season.
mushrooms chopped into little pieces
handful of spinach from my veg patch
salt and pepper
Saute the mushrooms until they are soft.
While they are cooking wash the spinach and cut off any tough stalks.
Wilt the spinach in a saucepan with just the water from washing them, then drain off any excess water by squeezing if necessary and chop.
Whisk 8 large eggs, then add mushrooms, spinach, tarragon, cheese, salt and pepper.
Oil a muffin tin and ladle the mixture into the tin making sure not to overfill as they will rise slightly when cooked.
Place in the oven on a medium heat for 20 to 25 mins until cooked.
Keep any remaining omelettes covered in the fridge and zap them in the microwave to reheat or eat them cold. I will be popping a couple of these in my lunch box.
I hope you all had a good weekend, I spent the day with a friend at a workshop learning to make little books, lots of tearing and sticking and getting covered in paint. I will tell you more about it another day.
Welcome to Angie :)