Roast Veggie & King Oyster Omelette

Turn last night's leftovers into today's delicious breakfast! This hearty omelette is packed with bacon, King Oyster mushrooms, roast veggies and fresh baby spinach for an easy, delicious meal.

Serves: 3-4, Prep time, 5min, cooking time 20-25min

Ingredients:

6 eggs

1 tbsp olive oil or butter

1 small red onion, diced

150g King Oyster mushrooms, diced

150g bacon, diced

1 cup leftover roast vegetables, roughly chopped

2 handfuls baby spinach

Parsley, chopped

Salt and cracked black pepper, to taste

Optional: grated cheese, fresh herbs or chilli flakes to serve

Instructions:

1. Whisk the eggs in a bowl with salt and pepper. Set aside.

2. Heat the olive oil or butter in a large non-stick frying pan over medium heat.

3. Add the red onion and cook for 2–3 minutes until softened.

4. Stir in the diced King Oyster mushrooms and cook for 4–5 minutes until lightly browned and tender.

5. Add the diced bacon and cook until golden and crispy.

6. Add the leftover roast vegetables and cook for another 2 minutes until heated through.

7. Fold through the baby spinach and the parsley. Cook until just wilted.

8. Reduce the heat to low and pour the whisked eggs evenly over the filling.

9. Cook for 4–6 minutes, or until the eggs are almost set. If desired, sprinkle over grated cheese.

10. Serve with toasted sourdough, avocado or a fresh garden salad for a satisfying breakfast, brunch or easy weeknight dinner.

Tip from the team: “Feeding a few extra people? Just add more eggs and pop the pan in the oven to finish cooking” - Stef