Spinach Mushroom Omelette Recipe
Start your day right with a hearty and wholesome Spinach Mushroom Omelette! This delicious omelette combines the earthy flavors of mushrooms with the fresh, vibrant taste of spinach, all wrapped in fluffy, seasoned eggs. It’s a quick and easy meal that’s perfect for breakfast, brunch, or a light lunch.
Equipment
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
- Cutting Board
- Chef's knife
Ingredients
- 2 tsp extra Virgin olive oil
- 2 cups Mushrooms sliced
- 1 Onion chopped
- 4 cups Spinach stems removed if needed
- 4 Eggs whisked
- Salt and pepper to taste
- 1 tsp dried Oregano
Instructions
- Sauté Vegetables: Heat 1 tsp olive oil in a non-stick pan over medium heat. Add the mushrooms and onions. Sauté for 3 minutes, then add the spinach. Season with salt, pepper, and oregano. Cook until the vegetables are tender. Remove from the pan and set aside.
- Cook Omelet: In the same pan, add the remaining 1 tsp olive oil. Pour in the whisked eggs and season with a little more salt, pepper, and oregano. Let the eggs cook until mostly set.
- Assemble Omelet: Place the cooked vegetables on one side of the omelet. Fold the other side over with a spatula. Cook until the eggs are fully set and the omelet is golden brown. Serve warm.
Notes
- Pre-Cook Veggies: Sauté mushrooms and onions until tender to enhance their flavor and avoid excess moisture in the omelette.
- Use Non-Stick Pan: For a smooth flip and even cooking, use a non-stick skillet and lightly oil it before adding the eggs.