Puffy cheese and spinach omelette

Breakfast is my favourite meal of the day and since I've been working from home, I now have the time to actually 'cook' us breakfast during the weekday. Here is my breakfast this morning (on my vintage Mikasa plate). Recipe adapted from Donna Hay 'The Instant Cook'). It didn't take too long to whip up and quite tasty!

Ingredients:
4 eggs, separated
1/3 cup milk
1/2 grated cheddar cheese
sea salt abd cracked black pepper
30g butter
150 g baby spinach leaves
250 g sliced cup mushrooms
1 Tbsp chopped parsley

Place the egg yolks, milk, cheese, salt and pepper in a bowl and mix to combine. Place the egg whites in a clean bowl and whisk until soft peaks form, then fold through the egg yolk mixture. Heat a 24 cm non-stick frying pan over high heat. Place 20 g butter into the frying pan and add mushrooms. When the mushrooms are cooked and golden, remove from the pan, wipe out the pan. Add the butter and spinach to the pan and cook for 1 min or until the spinach is just wilted. Pour over the egg mixture, stir gently to distribute the spinach and cook over low heat for 10 min or until the base is golden. Add the mushrooms and parsley then fold the omelette in half onto itself. Serve with hot buttered toast and a simple salad.

For more breakfast inspiration, check out this tumblr!