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Mushroom and Spinach Omelet

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
3 mins
Cook Time
3 mins
Total Time
13 mins
Servings: 2
Course: Breakfast , Others
Cuisine: Vegetarian

Ingredients

  • 2 cups white mushroom sliced
  • 3 cups baby spinach cleaned
  • 4 eggs
  • 4 tablespoons olive oil
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat 1 tablespoon of olive oil in a pan.
  2. When the oil is hot, put-in the mushroom. Cook for 2 minutes.
  3. Add the spinach. Sprinkle salt and pepper. Stir and then cook for 1 to 2 minutes. Remove from the pan. Set aside.
  4. Crack the eggs and place in a bowl. Add salt and pepper. Beat the eggs until the texture becomes soft.
  5. Wipe the pan with clean paper towel. Heat it again and then pour-in half of the remaining olive oil.
  6. 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.
  7. When the eggs are cooked halfway, scoop half of the cooked spinach and mushroom and then arrange on one end of the egg.
  8. Fold the other end of the egg using a spatula to cover the spinach and mushroom.
  9. Gently slide the omelet to a serving plate.
  10. Serve. Share and enjoy!

Nutrition Information

Serving 2g

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories

% Daily Value*

Serving 2g

* Percent Daily Values are based on a 2,000 calorie diet.