Spinach Mushroom Omelette

• 2 tablespoons olive oil
• 1/2 cup diced onions
• 1 cup sliced mushrooms
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 2 tablespoons milk
• Salt, to taste
• Pepper, to taste
• Optional: 1/4 cup shredded cheese

Steps

1. 1 Heat olive oil in a non-stick skillet over medium heat.
2. 2 Add onions and sauté until translucent, about 2 minutes.
3. 3 Add mushrooms and cook until softened, about 3-4 minutes.
4. 4 Stir in spinach and cook just until wilted.
5. 5 In a bowl, whisk together eggs and milk; season with salt and pepper.
6. 6 Pour egg mixture over the vegetables in the skillet.
7. 7 Let the eggs set slightly, then gently fold the omelette in half.
8. 8 Optional: Sprinkle cheese on one half before folding.
9. 9 Cook for another minute until eggs are fully set.

Nutrition

Tips

• For a fluffier omelette, let the eggs rest for 5 minutes after whisking.
• Feel free to add other veggies like bell peppers or tomatoes.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat with a splash of water to maintain moisture.

Serving Suggestions

• Serve with a slice of whole grain toast.
• Pair with a fresh fruit salad for a balanced meal.

FAQ