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Mushroom and Spinach Omelet

Prep Time3 minutes
Cook Time10 minutes
Total Time13 minutes
Servings: 2
Author: Vanjo Merano

Ingredients

  • 2 cups white mushroom sliced
  • 3 cups baby spinach cleaned
  • 4 eggs
  • 4 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  • Heat 1 tablespoon of olive oil in a pan.
  • When the oil is hot, put-in the mushroom. Cook for 2 minutes.
  • Add the spinach. Sprinkle salt and pepper. Stir and then cook for 1 to 2 minutes. Remove from the pan. Set aside.
  • Crack the eggs and place in a bowl. Add salt and pepper. Beat the eggs until the texture becomes soft.
  • Wipe the pan with clean paper towel. Heat it again and then pour-in half of the remaining olive oil.
  • When the oil starts to get hot, pour half of the beaten egg mixture in the pan. Spread the egg so that it will be cooked evenly.
  • When the eggs are cooked halfway, scoop half of the cooked spinach and mushroom and then arrange on one end of the egg.
  • Fold the other end of the egg using a spatula to cover the spinach and mushroom.
  • Gently slide the omelet to a serving plate.
  • Serve. Share and enjoy!

Nutrition

Serving: 2g