By Ebenezer Obiri
Wash and slice the mushrooms. Rinse the spinach and shake off excess water. If the leaves are large, chop them into smaller pieces.
In a bowl, beat the eggs with milk, a pinch of salt, and pepper to taste until well combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the olive oil. Once hot, add the sliced mushrooms and sauté for about 3-4 minutes until they are tender and lightly browned.
Add the spinach to the skillet with the mushrooms and cook for an additional 1-2 minutes, stirring until the spinach is wilted.
Pour the beaten egg mixture over the sautéed mushrooms and spinach in the skillet. Allow it to cook on medium-low heat without stirring for about 3-5 minutes, or until the eggs are almost set.
Once the eggs are nearly cooked, sprinkle the grated cheddar cheese on top. Cover the skillet with a lid and let it cook for another 1-2 minutes until the cheese melts and the eggs are fully set.
Gently slide the omelette onto a plate, folding it in half if desired. Serve immediately, garnished with additional salt and pepper if desired.
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By Ebenezer Obiri
This recipe is ready in 15 minutes and features eggs, mushrooms, spinach and other delicious ingredients. Contains 300 calories total.
Wash and slice the mushrooms. Rinse the spinach and shake off excess water. If the leaves are large, chop them into smaller pieces.
In a bowl, beat the eggs with milk, a pinch of salt, and pepper to taste until well combined and slightly frothy.
Heat a non-stick skillet over medium heat and add the olive oil. Once hot, add the sliced mushrooms and sauté for about 3-4 minutes until they are tender and lightly browned.
Add the spinach to the skillet with the mushrooms and cook for an additional 1-2 minutes, stirring until the spinach is wilted.
Pour the beaten egg mixture over the sautéed mushrooms and spinach in the skillet. Allow it to cook on medium-low heat without stirring for about 3-5 minutes, or until the eggs are almost set.
Once the eggs are nearly cooked, sprinkle the grated cheddar cheese on top. Cover the skillet with a lid and let it cook for another 1-2 minutes until the cheese melts and the eggs are fully set.
Gently slide the omelette onto a plate, folding it in half if desired. Serve immediately, garnished with additional salt and pepper if desired.
Calories per Serving: 300
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