Middle Eastern Mushroom & Spinach Omelette with Labneh

KetoLow Carb

A 495-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 6 Large eggs
• 200g Button mushrooms, thinly sliced
• 100g Fresh baby spinach
• 60g Labneh (strained yogurt cheese)
• 30g Grass-fed butter (for frying)
• 1 tbsp Extra virgin olive oil
• 1 tsp Za'atar spice blend
• 10g Fresh mint leaves, torn
• 10g Fresh parsley, chopped
• Salt and cracked black pepper to taste

Instructions

1. Prep: Slice the mushrooms, wash the spinach, and whisk the eggs in a bowl with a pinch of salt and pepper.
2. Heat the olive oil in a non-stick pan over medium-high heat on the hob; add the mushrooms and sauté until golden brown and moisture has evaporated (about 5-6 minutes).
3. Add the spinach to the mushrooms and toss until just wilted, then remove the mixture from the pan and set aside.
4. Wipe the pan clean and melt the butter over medium heat; pour in half of the whisked eggs to make the first serving.
5. Tilt the pan to spread the eggs evenly; once the base is set but the top is still slightly moist, add half of the mushroom and spinach mixture to one side.
6. Fold the omelette over the filling, slide onto a plate, and repeat the process for the second serving.
7. Top each omelette with three dollops of creamy labneh, a generous sprinkle of Za'atar, and the fresh herbs.