Cali Cali Wild Mushroom and Spinach Omelette with Sriracha

Breakfast

Ingredients

2 tbsp olive oil

150 g mushrooms

2 garlic cloves

75 g baby spinach

6 egg

50 g mixed leaves

3 tbsp Cali Cali sriracha sauce

pinch salt & pepper

Directions

1. Heat a grill to high.
2. Heat the oil in a large skillet over medium heat. Add sliced mushrooms and sauté for 6-8 minutes until they have a little colour and softened. Mince the garlic cloves and stir them through the mushrooms and cook for another minute. Add the spinach and stir through until wilted.
3. Season the eggs with salt and pepper and nudge the eggs in around the mushrooms and spinach. Cook for 3-4 minutes over a low heat and then place under the preheated grill for a minute or two until golden.
4. Serve with mixed leaves and a drizzle of cali cali sriracha.

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