Omelette with mushroom and spinach filling

Ingredients for 1 servings:

• 125 g mushrooms, brown
• 1 handful of baby spinach
• 1 small garlic clove(s)
• 1 small shallot(s)
• some butter
• salt and pepper
• nutmeg
• 50 g goat’s cheese
• 2 eggs
• some parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Wipe the mushrooms with a paper towel and trim off the stem ends. Slice the mushrooms, halving any larger ones. Sort the spinach, wash it, and drain. Peel the shallot and garlic and finely dice them. Sauté the shallot and mushrooms in the heated butter, add the garlic and spinach, and sauté briefly. Season with salt, pepper, and nutmeg. Meanwhile, add the beaten eggs, seasoned with salt and pepper, to a pan with melted butter, spreading them so that the liquid covers the entire bottom. Allow the egg mixture to set, cooking on one side only. Place the omelet, cooked side down, on a warmed plate. Top one half with the mushroom and spinach mixture, top with cream cheese flakes, and fold the other half over. Serve sprinkled with chopped parsley.