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Mushroom and Spinach Omelet

Mushroom and Spinach Omelet is a good meal idea for breakfast. This healthy dish involves spinach, mushrooms, and beaten egg.

Difficulty Hard
Time 10 min
Servings 2
Ingredients 6
Steps 10
Mushroom and Spinach Omelet
Cuisine not specified Updated 6/18/2013

Ingredients

Measured from the catalog payload.

  • 2 cups white mushroom sliced
  • 3 cups baby spinach cleaned
  • 4 egg
  • 4 tablespoons olive oil
  • salt
  • pepper

Instructions

10 cooking steps

  1. Heat 1 tablespoon of olive oil in a pan.
  2. When the oil is hot, put-in the mushroom. Cook for 2 minutes.
  3. Add the spinach. Sprinkle salt and pepper. Stir and then cook for 1 to 2 minutes. Remove from the pan. Set aside.
  4. Crack the eggs and place in a bowl. Add salt and pepper. Beat the eggs until the texture becomes soft.
  5. Wipe the pan with clean paper towel. Heat it again and then pour-in half of the remaining olive oil.
  6. When the oil starts to get hot, pour half of the beaten egg mixture in the pan. Spread the egg so that it will be cooked evenly.
  7. When the eggs are cooked halfway, scoop half of the cooked spinach and mushroom and then arrange on one end of the egg.
  8. Fold the other end of the egg using a spatula to cover the spinach and mushroom.
  9. Gently slide the omelet to a serving plate.
  10. Serve. Share and enjoy!

Catalog details

Useful for browsing and sync.

Vegetable No tags Public recipe Revision 1