Ingredients:
- 125g chesnut mushrooms, chopped
- 1 clove of garlic, chopped
- 100g spinach
- 4 large eggs, beaten
- 30ml skimmed milk
- 20g parmesan cheese - finely grated
- salt and pepper
Recipe:
1. Firstly, preheat oven to 200c/400F or gas mark 6 and start by chopping your mushrooms and garlic ready to use.
2. fry the mushrooms and season well until they start to turn goldden
3. Add the garlic and fry for a further minute and then start adding the spinach and leave to wilt with the mushrooms
4. Remove from the heat once the spinach has wilted and set aside to cool
5. Whisk together the eggs, milk and half the parmesan in a bowl
6. Stir in the mushroom and spinach mixture
7. Grease a muffin tray
8. Divide the egg mixture between the muffin tray and sprinkle the tops with your remaining parmesan
9. Bake for 15 minutes until the muffins are puffed and golden (we kept them in the oven for 20 minutes)
10. Get them out the oven and serve hot, reheat them for 30 seconds if you leave them to cool!
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There you have it, yummy mushroom and spinach omelette muffins for all the family to enjoy!
