Leek, mushroom, & spinach soufflé omelette

Serves 1
2 handfuls spinach
butter...
olive oil
1 small leek , sliced
a handful chestnut mushroom , chopped
2 eggs , separated

Put the spinach in a sieve and pour over boiling water. Cool and squeeze out moisture.
Heat a little oil in a non-stick pan, add a knob of butter, the leek and mushrooms, and cook until soft. Remove and keep to one side.
Whisk the egg yolks with 1 tbsp of water in a bowl and season. Whisk the whites until they form soft peaks and fold them into the egg yolks, keeping in as much air as possible. Add more butter to the pan, then add the eggs. Cook for 1 minute or until the base is set, then put the mushroom mix, spinach on half the omelette. Flip the bare half over. Cook for a few minutes, then serve. This is a fantastic recipe and another example of healthy fast food.

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