Spinach Mushroom Omelet Recipe

Cooking Instructions

1. 1

   Sauté the Vegetables

   In a skillet, heat the butter or olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

2. 2

   Cook the Mushrooms

   Add the wild mushrooms to the skillet and cook for 3-4 minutes until they are tender. Stir in the baby spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove the mixture from the skillet and set aside.

3. 3

   Prepare the Eggs

   In a bowl, whisk together the eggs, adding a pinch of salt and pepper.

4. 4

   Cook the Omelet

   In the same skillet, add a little more butter or oil if needed, and pour in the egg mixture. Cook over medium-low heat, gently lifting the edges with a spatula to allow the uncooked eggs to flow underneath.

5. 5

   Add the Filling

   Once the eggs are mostly set but still slightly runny on top, add the sautéed mushroom and spinach mixture to one half of the omelet.

6. 6

   Fold and Serve

   Carefully fold the other half of the omelet over the filling. Cook for another minute, then slide the omelet onto a plate and serve immediately.