Recipe Instructions:
Ingredients
Omelet
2 large eggs
2 tbsp heavy whipping cream
salt and ground black pepper
½ tbsp butter or coconut oil (optional)
85 g (180 ml) shredded cheese
Filling
2 mushrooms, sliced
2 (35 g) cherry tomatoes, sliced
120 ml (15 g) baby spinach
2 tbsp cream cheese (optional)
28 g deli turkey
1 tsp dried oregano
Instructions
Whisk together eggs and cream in a bowl. Season with salt and pepper.
Heat the butter over medium heat in a non-stick frying pan. Spread out the cheese in an even layer so it covers the entire base of the pan. Fry over medium heat until bubbly.
Carefully pour the egg mixture over the cheese and lower the heat. Cook for a few minutes without stirring.
Fill one half of the omelet with mushrooms, tomatoes, baby spinach, cream cheese, turkey and oregano. Fry for a few minutes more.
When the egg mixture starts to set (it can still be quite loose on top, but not too loose), fold the empty half over the side with toppings to form a crescent. Fry for a few more minutes and enjoy!
