Cali Cali Wild Mushroom and Spinach Omelette with Sriracha
This recipe was brought to you by Cali Cali foods.
2 tbsp olive oil
150 g mushrooms
2 garlic cloves
75 g baby spinach
50 g mixed leaves
3 tbsp Cali Cali sriracha sauce
pinch salt & pepper
- Heat a grill to high.
- 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.
- 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.
- Serve with mixed leaves and a drizzle of cali cali sriracha.