Spinach and Mushroom Omelette

Name: Spinach and Mushroom Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 4 large eggs, beaten; 1 cup spinach, chopped; 1/2 cup mushrooms, sliced; 1 tablespoon olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper

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Servings2
Prep time10 min
Cook time10 min
Total time20 min

Diet tags

dash halal high-protein kosher low-carb mediterranean omnivore pescatarian vegetarian

Ingredients

4 large eggs, beaten
1 cup spinach, chopped
1/2 cup mushrooms, sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium heat, heat olive oil.
Add mushrooms and sauté until softened, about 4-5 minutes, then add spinach and cook until wilted, about 2 minutes.
Pour beaten eggs into the skillet, season with salt and pepper, and cook until edges set, about 2-3 minutes.
Fold omelette in half with a spatula and cook for 1-2 minutes more until fully set.
Cut in half, place each half on a plate, and serve hot.

Recipe notes

Spinach and Mushroom Omelette

Basic Information

Servings: 2
Serving Size: 1 omelette
Difficulty: 2
Budget: 3
Prep Time: 10
Cook Time: 10
Total Time: 20
Meal Type: Main Dish

Diet Types

Omnivore
Vegetarian
Low-Carb
High-Protein
Pescatarian
Mediterranean
DASH
Halal
Kosher

Equipment

Medium skillet
Small bowl
Whisk
Spatula
Knife

Ingredients

4 large eggs, beaten
1 cup spinach, chopped
1/2 cup mushrooms, sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium skillet over medium heat, heat olive oil.
Add mushrooms and sauté until softened, about 4-5 minutes, then add spinach and cook until wilted, about 2 minutes.
Pour beaten eggs into the skillet, season with salt and pepper, and cook until edges set, about 2-3 minutes.
Fold omelette in half with a spatula and cook for 1-2 minutes more until fully set.
Cut in half, place each half on a plate, and serve hot.