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
- 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
1 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.
2 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.
3 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.
4 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.
We may not be able to afford it, but that doesn’t mean we’re not taking notes on the great wallpaper.
These super cute cottages make a great case for a life in the countryside.
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.
Bright tones, neat storage solutions and even the promise of outdoor picnics - this new collection is providing the mental holiday we needed today
Porridge or grød is the closest the Danes come to...
It isn’t the house we remember, but still beautiful inside...
In case, you’re in need of a break from the...