Golden Gate Recipe
Four-egg omelette stuffed with spinach, sautéed mushrooms, broccoli, tomatoes, and feta cheese.
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Ingredients
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Omelette Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 3-4 minutes until browned. Add the chopped broccoli and sauté for another 2-3 minutes until tender. Stir in the spinach and diced tomato, cooking until the spinach is wilted. Season with salt and black pepper. Remove from heat and set aside.
- 2
Beat the Eggs
In a mixing bowl, crack the eggs and whisk until well combined. Season with a pinch of salt and pepper.
- 3
Cook the Omelette
In the same skillet, add the remaining tablespoon of olive oil and heat over medium-low heat. Pour in the beaten eggs and cook for about 2-3 minutes, gently lifting the edges with a spatula to allow uncooked eggs to flow to the bottom.
- 4
Stuff the Omelette
Once the eggs are set but still slightly runny on top, add the sautéed vegetable mixture and sprinkle the crumbled feta cheese on one half of the omelette. Carefully fold the other half over the filling.
- 5
Finish Cooking
Let the omelette cook for another minute or two until the cheese is melted and the omelette is cooked through. Slide onto a plate and serve immediately.
