Spinach and Mushroom Omelette

Ingredients

• 2 large eggs
• 1/2 cup grated Gruyère cheese, shredded
• 1/2 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
• 2 cups fresh spinach leaves, chopped
• 1 tablespoon unsalted butter, softened
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste

Method

1. 1Crack the eggs into a bowl and whisk them together with a pinch of salt until the whites and yolks are fully incorporated, then set aside.
2. 2Melt 1/2 of the butter in a large skillet over medium heat, then add the chopped onion and cook, stirring occasionally, until translucent and fragrant.
3. 3Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and start to brown.
4. 4Add the chopped garlic to the skillet and cook for 1 minute, stirring constantly to prevent burning.
5. 5Add the chopped spinach to the skillet and cook, stirring constantly, until wilted, then season with salt and pepper to taste.
6. 6Pour the whisked eggs over the spinach and mushroom mixture in the skillet, then sprinkle the grated cheese over the top.
7. 7Cook the eggs, stirring gently, until the edges start to set, about 2-3 minutes, then use a spatula to gently fold the eggs over the fillings.

Goes well with

• Cilantro Lime Slaw45 kcal
  Tangy Zest

Nutrition per serving