WATCH: This powerful ad is going viral for its realistic depiction of breastfeeding

Jennifer McShane

Our pick of new-in homeware to bring that spring feeling into your home

Megan Burns

There were so many great small-space ideas in last night’s ‘Home of the Year’

Lauren Heskin

‘My 11-year-old daughter lost a dangerous amount of weight before I realised it was anorexia’


‘First-time fatherhood is like the flicking of a switch. Now you’re not. Now you are.’

Peter Crawley

Make the ultimate comfort food with this chicken and mushroom pie

IMAGE Interiors & Living

The time has come for women to talk about money


Happy news: President Michael D Higgins has a new puppy

Jennifer McShane

This €12 conditioner is like lipgloss for your hair

Holly O'Neill

Image / Living / Food & Drink

Quick weekday meal: Shiitake and spinach turmeric omelette

Quick, easy, healthy and delicious, this veggie omelette, complete with immune-boosting turmeric, is the perfect weeknight supper.

by Meg Walker
06th Feb 2017

This is one of my favourite breakfasts. Turmeric and shiitake mushrooms are two of the best immune regulating foods on the planet. The clever thing about these two amazing ingredients is that they don’t just boost the immune system, they’re also brilliant at preventing excessive immune-system activity. It’s this clever balance that makes them so unique.

Shiitake and Spinach Turmeric Omelette
Serves 1


  • 1 tsp melted coconut oil
  • 4 shiitake mushrooms, roughly chopped
  • 2 large free-range eggs
  • 1 tsp ground turmeric
  • handful of fresh spinach
  • pinch of ground nutmeg
  • salt and pepper



Heat the coconut oil in a frying pan and add the shiitake mushrooms with a pinch of salt and pepper. Fry until golden, then turn the heat down.

Crack the eggs into a mixing bowl with the turmeric and a pinch of salt and pepper. Beat well with a fork. Add the egg mixture to the pan and move the pan around to spread the egg evenly over the mushrooms.

When the omelette begins to cook and firm up, but still has a little raw egg on top, add the spinach leaves and pinch of nutmeg. Using a spatula or fish slice, ease around the edges of the omelette, then fold it in half.

When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate.


Extracted from Radiant by Hannah Sillitoe (Kyle Books, approx €22). Photography by Joanna Henderson.

Also Read

Killiney home for sale
This grand Victorian home in Killiney is on the market for €2 million

We may not be able to afford it, but that doesn’t mean we’re not taking notes on the great wallpaper.

By Megan Burns

kale and eggs
A midweek meal to whip up quick: Harissa chickpeas, kale and a fried egg

By Meg Walker

rural homes for sale
3 picture-perfect rural homes around the country for under €100,000

These super cute cottages make a great case for a life in the countryside.

By Megan Burns

What’s for dinner? Vegan one-pot black bean and lentil chilli

This recipe takes a little day-ahead prep, but is so worth it. Make a big batch and freeze portions for a quick hearty vegan feast whenever you need it.

By Meg Walker

Ikea's new collection
Ikea’s latest collection is making our thoughts drift to warmer days

Bright tones, neat storage solutions and even the promise of outdoor picnics - this new collection is providing the mental holiday we needed today

By Megan Burns

Spice up your midweek meal with a Danish take on mushroom risotto

Porridge or grød is the closest the Danes come to...

By Meg Walker

Home Alone
This is what the iconic Home Alone house looks like after 30 years

It isn’t the house we remember, but still beautiful inside...

By Jennifer McShane

12 brilliant, classic films to take your mind off the pandemic

In case, you’re in need of a break from the...

By Jennifer McShane