Description
A delightful and nutritious option for breakfast or brunch, combining the earthiness of mushrooms with fresh spinach and comforting eggs.
Ingredients
Scale
- 2 large eggs
- 1 cup fresh spinach
- 1/2 cup mushrooms, sliced
- 1/4 cup onion, chopped
- 1/4 cup cheese (optional)
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Instructions
- In a bowl, whisk the eggs and season with salt and pepper to taste.
- Heat the olive oil or butter in a non-stick skillet over medium heat. Add the chopped onions and sliced mushrooms, and sauté until soft and beginning to brown, about 3-4 minutes.
- Stir in the spinach and cook until it wilts, about 1 minute.
- Pour the beaten eggs over the sautéed vegetables, gently stirring to combine. Cook until the edges begin to set, roughly 2 minutes. If using cheese, sprinkle it on top before folding.
- Carefully fold the omelette in half and cook for another minute.
- Slide the omelette onto a plate and serve warm.
Notes
For an even fluffier omelette, add a splash of milk or cream to the eggs while whisking. Fresh ingredients enhance flavor.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 550mg