Ingredients
Scale
- 2 large eggs
- 1/4 cup chopped fresh spinach
- 1/4 cup sliced mushrooms
- 1 tablespoon milk or cream
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- Optional: shredded cheese, chopped herbs (chives, parsley) for garnish
Instructions
- Prepare the ingredients by washing and chopping spinach, and slicing mushrooms.
- In a small bowl, whisk eggs with milk or cream until fully blended. Season with salt and pepper.
- Heat butter or olive oil in a non-stick frying pan over medium heat. Sauté sliced mushrooms until softened, then add chopped spinach until wilted.
- Pour egg mixture over the vegetables, allowing edges to set. Lift edges gently to let uncooked egg flow beneath. Cook until mostly set, then fold in half and serve.
Notes
- Use a non-stick pan for easy release.
- Do not overcook; the omelet should be slightly moist.
- Feel free to customize with your favorite fillings like cheese or other veggies.
- Ensure your pan is properly heated to achieve even cooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 omelet
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 370mg