Ingredients:
- 3 large eggs
- 1 cup fresh spinach, washed and roughly chopped
- 1/2 cup mushrooms, sliced
- 1/4 cup onions, finely chopped
- 1/4 cup shredded cheese (optional)
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter
Method:
- Prepare Ingredients: In a medium skillet, heat the olive oil or butter over medium heat. Add the chopped onions and sliced mushrooms, sautéing until the mushrooms are golden and the onions are translucent.
- Add Spinach: Toss in the chopped spinach and cook until it wilts, which should take about 1-2 minutes. Remove the vegetables from the skillet and set them aside.
- Mix Eggs: In a bowl, beat the eggs with salt and pepper until well combined. You can add a little water or milk to make the omelette fluffier.
- Cook Omelette: Pour the beaten eggs into the skillet, ensuring they spread evenly. Cook over medium heat until the eggs start to set at the edges, but the center is slightly runny.
- Add Filling: Spoon the sautéed vegetables over one half of the omelette. If using cheese, sprinkle it over the vegetables.
- Fold and Serve: Carefully fold the other half of the omelette over the vegetables. Let it cook for another minute or so until the cheese melts and the eggs are fully set. Slide the omelette onto a plate and serve hot.
Enjoy your nutritious spinach and mushroom omelette with a side of toasted whole-grain bread or a fresh salad for a well-rounded meal!