Omelette De La Huerta Recipe

Cooking Instructions

1. 1

   Prepare the Vegetables

   In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and chopped asparagus. Sauté for about 5 minutes until they soften.

2. 2

   Add Spinach

   Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and black pepper. Remove from heat and set aside.

3. 3

   Whisk the Eggs

   In a bowl, whisk together the eggs with a pinch of salt and black pepper until well combined.

4. 4

   Cook the Omelette

   In the same skillet, reduce the heat to low. Pour the egg mixture into the skillet, swirling to coat the pan evenly. Allow it to cook for about 2-3 minutes until the edges begin to set.

5. 5

   Add the Filling

   Once the omelette is mostly set, spoon the sautéed vegetable mixture onto one half of the omelette. Top with queso mascarpone.

6. 6

   Fold and Serve

   Carefully fold the omelette in half and let it cook for another minute. Slide it onto a plate, serve with the sliced avocado and toasted bread on the side.