Omelette with Mushroom and Spinach

• Olive oil spray
• 1 clove garlic, crushed
• 200g button mushrooms, sliced
• 125g baby spinach leaves
• Black pepper, to taste
• 250ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• 8 eggs, lightly beaten

1. HEAT a 20cm frypan and spray with oil, add the garlic and mushrooms and saute for 3-5 minutes until mushrooms are cooked.  Stir in the spinach and allow to wilt.  Season with pepper and stir in half the PHILLY.  Remove, cover and keep warm.
2. COMBINE the eggs with the remaining PHILLY in a bowl and whisk until smooth.
3. HEAT the frypan and spray with oil.  Pour in ¼ of the egg mixture, swirl and draw in the edges of uncooked egg mixture to form an omelette.  Cook until almost set.  Spoon ¼ of the cooked mushroom mixture over half the omelette and fold over to enclose filling.  Slide onto a warmed serving plate and repeat with remaining mixture and filling to make four. Serve immediately.

This delicious breakfast dish is both delicious and guilt free!