Recipe
Spinach and Mushroom Omelet
3 servings
Ingredients
- 4 large organic eggs
- 2 lb fresh spinach
- 1 cup mushrooms, sliced
- 2 tbsp extra virgin olive oil
- 1 1/2 tbsp water
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Grease a non-stick frying pan with a paper towel dipped in extra-virgin olive oil. Add mushrooms and cook until they are lightly browned.
- Wash spinach and spread on top of mushrooms. Gently stir mushroom-spinach mixture until spinach has started to wilt (takes about 1 minutes).
- Beat eggs with water, salt and pepper in a small bowl and pour over mushrooms and spinach.
- Cook until egg is just set. Turn omelet over once.
- Transfer omelet onto a plate. Garnish as desired.
