Who doesn’t love an omelette? Remember, you don’t just have to have one for breakfast! Combine the earthy flavours of mushrooms with the goodness of spinach and you’ll end up with a yummy meal to share with everyone in your house! Here’s how to make it…
Ingredients:
- Eggs (2-3, depending on your preference)
- Fresh spinach leaves (a handful) – or even baby spinach leaves
- Mushrooms (sliced, about ½ cup)
- Onion (chopped, optional)
- Salt and pepper (to taste)
- Olive oil or butter (for cooking)
Instructions:
- Prep the ingredients: Rinse the spinach leaves and mushrooms under cold water. Pat them dry with a paper towel and slice the mushrooms if needed. Chop the onion if using.
- Sauté the mushrooms and onions: Heat a small amount of olive oil or butter in a non-stick skillet over medium heat. Add the mushrooms and onions to the skillet and sauté them until they become tender and lightly browned. Set them aside.
- Cook the spinach: In the same skillet, add the fresh spinach leaves. Cook them for a few minutes until they wilt down. Remove any excess liquid from the skillet.
- Beat the eggs: In a bowl, crack the eggs and beat them well until the yolks and whites are thoroughly mixed. Season the beaten eggs with salt and pepper according to your taste.
- Combine the ingredients: Return the sautéed mushrooms and onions to the skillet with the wilted spinach. Spread them out evenly.
- Pour in the eggs: Pour the beaten eggs into the skillet, making sure they cover the vegetables completely.
- Cook the omelette: Cook the omelette over medium heat. As the edges start to set, gently lift and fold them towards the centre using a spatula. Tilt the skillet to allow any uncooked eggs to flow to the edges. Continue cooking until the omelette is fully set but still slightly moist on top.
- Serve and enjoy: Slide the omelette onto a plate and fold it in half. Garnish with additional salt and pepper if desired. Serve it hot with a side of toast, fresh salad, or your choice of accompaniments.
Tips:
- You can customise the omelette by adding other ingredients such as cheese, diced tomatoes, bell peppers, or herbs like parsley or chives.
- Be careful not to overcook the omelette to prevent it from becoming dry. The centre should remain slightly soft and moist.
- Feel free to adjust the quantities of spinach, mushrooms, and other ingredients based on your preferences.
Not just a breakfast meal but perhaps a lunch meal, why not try a spinach and mushroom omelette yourself. It’s yummy!
