Spinach, Tomato & Mushroom Omelette Recipe
With fresh spinach, tomatoes & mushrooms
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Ingredients
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Vegetables
Eggs
Seasonings
Cheese (optional)
Method
Preparation
- 1
Prepare the vegetables
Wash the fresh spinach thoroughly and chop it coarsely. Halve the cherry tomatoes and slice the mushrooms. Finely chop the onion.
- 2
Beat the eggs
In a mixing bowl, crack the eggs and add the milk, salt, and black pepper. Whisk everything together until well combined.
Cooking
- 3
Sauté the vegetables
In a non-stick skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until they are translucent. Then add the sliced mushrooms and cook for another 3 minutes. Finally, stir in the chopped spinach and halved cherry tomatoes, cooking for an additional 2 minutes until the spinach is wilted.
- 4
Cook the omelette
Pour the beaten egg mixture over the sautéed vegetables in the skillet. Allow it to cook for 3-4 minutes until the edges start to set. If using, sprinkle feta cheese over one half of the omelette. Carefully fold the omelette in half and cook for another 1-2 minutes until the egg is fully cooked through.
Serving
- 5
Plate and serve
Slide the omelette onto a plate and cut it in half if desired. Serve hot, garnished with additional black pepper or herbs if preferred.