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Ingredients
Egg, quail, whole, fresh, raw
3 large eggs
Mustard spinach, (tendergreen), raw
handful
Mushrooms, brown, italian, or crimini, raw
sliced
Peppers, sweet, red, raw
½ capsicum, diced
Cheese, cheddar
grated
Butter, stick, unsalted
for cooking
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Instructions
Whisk the eggs with a pinch of salt and pepper in a bowl until well combined.
Heat a little butter in a non-stick frying pan over medium heat.
Add the mushrooms and capsicum. Cook for 3 minutes until softened.
Add the spinach and stir until just wilted. Season lightly. Remove from the pan.
Wipe the pan clean and return to medium heat with a little more butter.
Pour in the beaten eggs. Let the base set for 30 seconds, then gently pull the edges in with a spatula, tilting the pan to let the runny egg flow underneath.
When the top is almost set, scatter the vegetables and cheese over one half.
Fold the omelette in half and slide onto a plate. Serve immediately.
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