Flight Attendant Omelette Recipe

Omelette Preparation

1. 1

   Sauté the Mushrooms

   In a medium skillet, heat the olive oil or butter over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes, or until they are golden brown and tender.

2. 2

   Add Spinach

   Once the mushrooms are sautéed, add the fresh raw spinach to the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until the spinach is wilted. Remove the skillet from heat and set aside.

3. 3

   Whisk the Eggs

   In a mixing bowl, crack the eggs and add salt and black pepper. Whisk the eggs until the yolks and whites are fully combined and the mixture is slightly frothy.

4. 4

   Cook the Omelette

   In the same skillet used for the mushrooms and spinach, pour in the whisked eggs. Let them cook undisturbed for about 1-2 minutes, or until the edges begin to set.

5. 5

   Add Filling

   Once the edges of the omelette are set, evenly spread the sautéed mushrooms and spinach mixture over one half of the omelette. Sprinkle the shredded Swiss cheese on top of the filling.

6. 6

   Fold and Finish Cooking

   Gently fold the other half of the omelette over the filling. Continue to cook for another 2-3 minutes, or until the cheese is melted and the eggs are fully cooked through.

7. 7

   Serve

   Carefully slide the omelette onto a plate. Cut in half if desired and serve warm.