Spinach & Mushroom Omelette Recipe

Cooking Directions

1. 1

   Prepare the Ingredients

   Wash and chop the baby spinach. Clean and slice the mushrooms. Peel and finely chop the onion.

2. 2

   Sauté the Vegetables

   In a medium-sized skillet, heat the olive oil over medium heat. Add the chopped onions and sauté for 2-3 minutes until they become translucent.

3. 3

   Add Mushrooms and Spinach

   Add the sliced mushrooms to the skillet. Cook for another 3-4 minutes until the mushrooms are tender. Then, add the chopped baby spinach and cook until wilted, about 1-2 minutes. Season with salt and black pepper.

4. 4

   Prepare the Eggs

   In a bowl, crack the 3 eggs and whisk them until well mixed. Add a pinch of salt and black pepper to taste.

5. 5

   Cook the Omelette

   Pour the beaten eggs into the skillet over the sautéed vegetables. Allow the eggs to cook undisturbed for about 2-3 minutes, or until the edges begin to set.

6. 6

   Add Cheese and Fold

   Sprinkle the parmesan and provolone cheese over one half of the omelette. Once the cheese starts to melt, gently fold the omelette in half and let it cook for an additional minute.

7. 7

   Serve

   Slide the omelette onto a plate and serve it hot with a biscuit, croissant, or toast on the side.