Sautéed Spinach and Mushroom Omelet
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Servings
1 Serving
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Course
Breakfast
Sautéed Spinach and Mushroom Omelet
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This omelet is stuffed with sautéed spinach and mushroom with onion and garlic. It’s healthy, super flavorful, and filling. This classic omelet will be a favorite in your home.
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Ingredients
- 2 tablespoons olive oil
- ½ cup mushrooms
- 2 tablespoons onion minced
- 2 teaspoons garlic minced
- 2 handfuls of spinach
- 3 eggs whisked and beaten until yolks are broken and well combined
- salt & pepper
- Green onions to garnish
Instructions
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Add mushrooms, onion, garlic, and stir. Cook until the onion becomes translucent. Add 2 handfuls of spinach and let sauté, fold and continue cooking until the spinach is wilted and cooked down. Once done, remove from heat and set aside.
- Add the remaining tablespoon of olive oil and let heat for a few seconds before adding the whisked and beaten eggs. Add eggs and let sit for 1-3 minutes until the underside cooks and the top begins to cook. Once the top has started to stiffen, give it a flip and cook for a remaining 1-2 minutes. Add salt and pepper on each side as the eggs cook.
- Add the mushroom spinach mixture to the top of the omelet and then pull one side of the egg over to form the omelet.
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