Mushroom and Spinach Omelette
Light, fluffy, and packed with veggies, this omelette makes for the perfect quick breakfast or brunch.
Ingredients
- 3 large eggs 🥚
- 1/4 tsp salt 🧂
- 1/4 tsp black pepper
- 1 tbsp unsalted butter or olive oil 🧈
- 1/2 cup mushrooms thinly sliced
- 1/2 cup fresh spinach chopped 🥬
- 2 tbsp shredded cheese optional, cheddar or feta
Instructions
- Whisk the eggs in a bowl with salt and pepper until well combined. Set aside.
- Heat butter or oil in a non-stick pan over medium heat.
- Sauté mushrooms for 2-3 minutes until they release moisture and turn golden.
- Add spinach and cook for another minute until wilted. Remove veggies and set aside.
- Pour the eggs into the pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to set.
- Add the cooked veggies and cheese (if using) to one half of the omelette.
- Fold the omelette over the filling and cook for another 30 seconds to 1 minute.
- Slide onto a plate and enjoy warm!
