Florentine Omelet* Recipe
Portobello mushroom, spinach & goat cheese served with a side salad and a buttermilk biscuit
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Ingredients
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Omelet Ingredients
Method
Omelet Preparation
- 1
Cook the Vegetables
In a skillet, heat the olive oil over medium heat. Add the sliced Portobello mushrooms and sauté for 3-4 minutes until they soften. Add the fresh spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
- 2
- 3
Cook the Omelet
In the same skillet, pour in the egg mixture and cook over medium heat. Once the edges begin to set, gently lift them with a spatula to allow uncooked egg to flow underneath. When the omelet is mostly set but still slightly runny on top, add the sautéed vegetables and crumbled goat cheese to one half of the omelet.
- 4
Finish and Serve
Carefully fold the omelet in half over the filling and let it cook for another minute. Slide the omelet onto a plate and serve immediately, accompanied by a side salad and a buttermilk biscuit.
