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Spinach and Mushroom Omelette

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Ingredients for 2 servings:

  • 100 g mushrooms
  • 25 g leaf spinach, (baby) or 100 g chopped young spinach
  • 4 eggs
  • 4 tbsp whipped cream
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • nutmeg
  • oil
  • 30 g mozzarella

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Clean, trim, and quarter the mushrooms. Wash and drain the spinach. Whisk the eggs and cream (milk can be used instead). Season with salt, pepper, and nutmeg to taste. Heat the oil in a pan. Sauté the mushrooms until golden brown and add the spinach. Pour the egg mixture over the mushrooms and let it set over low heat. Cut the mozzarella (grated cheese can also be used, if desired) into small cubes, sprinkle it over the omelet just before the end of the cooking time, and let it melt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spinach and Mushroom Omelette

Spinach and Mushroom Omelette