Mushroom and Spinach Omelet
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0.0
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Unrated
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Prep Time
3 mins
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Cook Time
3 mins
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Total Time
13 mins
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Servings
2
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Cuisine
Vegetarian
Mushroom and Spinach Omelet
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 2 cups white mushroom sliced
- 3 cups baby spinach cleaned
- 4 eggs
- 4 tablespoons olive oil
- salt and pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in a pan.
- When the oil is hot, put-in the mushroom. Cook for 2 minutes.
- Add the spinach. Sprinkle salt and pepper. Stir and then cook for 1 to 2 minutes. Remove from the pan. Set aside.
- Crack the eggs and place in a bowl. Add salt and pepper. Beat the eggs until the texture becomes soft.
- Wipe the pan with clean paper towel. Heat it again and then pour-in half of the remaining olive oil.
- When the oil starts to get hot, pour half of the beaten egg mixture in the pan. Spread the egg so that it will be cooked evenly.
- When the eggs are cooked halfway, scoop half of the cooked spinach and mushroom and then arrange on one end of the egg.
- Fold the other end of the egg using a spatula to cover the spinach and mushroom.
- Gently slide the omelet to a serving plate.
- Serve. Share and enjoy!
Nutrition Information
Show Details
Serving
2g
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 2g |
* Percent Daily Values are based on a 2,000 calorie diet.
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