The breakfast edit 137

Mushroom and Spinach Omelette

Make mushroom and spinach omelette, from the first ingredient to the finished dish.

1 serving · 5 ingredients · 4 steps

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Mushroom and Spinach Omelette, plated and ready to serve. — The finished recipe. Mushroom and Spinach Omelette

Ingredients 1 to 5 for mushroom and spinach omelette arranged separately on a dark worktop. — Ingredients 1 to 5. 3 large Eggs. 100 g Mushrooms. 50 g Spinach. 20 g Light mozzarella. 3 sprays Olive oil spray

Mushroom and Spinach Omelette, preparation step 1: Cook the sliced mushrooms in a sprayed pan over high heat, undisturbed at first, until they have released their water and browned. — Step 1. Cook the sliced mushrooms in a sprayed pan over high heat, undisturbed at first, until they have released their water and browned.

Mushroom and Spinach Omelette, preparation step 2: Add the spinach and let it wilt, then tip everything out and wipe the pan. — Step 2. Add the spinach and let it wilt, then tip everything out and wipe the pan.

Mushroom and Spinach Omelette, preparation step 3: Beat the eggs, season, and cook them gently, drawing the edges in until the top is just short of set. — Step 3. Beat the eggs, season, and cook them gently, drawing the edges in until the top is just short of set.

The finished mushroom and spinach omelette. — Step 4. Spoon the mushrooms and spinach over one half with the mozzarella, fold, and slide it out.

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