American · breakfast

Mushroom and Spinach Omelette

Name: Mushroom and Spinach Omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: Large eggs, 6 eggs; White mushrooms, sliced, 2 cups; Baby spinach, 2 cups; Onion, diced, 1/4 cup; Olive oil, 2 tsp; Feta, crumbled, 2 tbsp; Salt and pepper, to taste

A three-egg omelette folded around sauteed mushrooms, spinach and feta.

15 min2 servings

32424g7g22g

Cook the vegetables first so the eggs stay tender and the omelette does not turn watery.

Ingredients

Large eggs6 eggs
White mushrooms, sliced2 cups
Baby spinach2 cups
Onion, diced1/4 cup
Olive oil2 tsp
Feta, crumbled2 tbsp
Salt and pepperto taste

Steps

Heat half the oil in a nonstick pan and cook the onion and mushrooms until the liquid is gone, about 5 minutes.
Add the spinach and stir until wilted. Move the vegetables to a plate.
Beat the eggs with salt and pepper.
Heat the remaining oil, pour in half the eggs, and let them set while pulling the edges inward.
Spoon half the vegetables and feta onto one side and fold over.
Slide onto a plate and repeat for the second omelette.

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Adapted from Baker's Delight