By Ebenezer Obiri
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, or until they’re tender and starting to brown. Season with a pinch of salt and pepper.
Add the spinach to the skillet with the mushrooms and cook for another 2-3 minutes until the spinach is wilted. Stir occasionally. Remove the mushroom and spinach mixture from the skillet and set aside.
In a mixing bowl, crack the eggs and whisk them together with ½ teaspoon salt and ½ teaspoon pepper until well combined and slightly frothy.
Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium heat.
Pour the whisked eggs into the skillet, tilting the pan to ensure even coating. Cook for about 2 minutes, or until the edges begin to set but the center is still slightly runny.
Carefully spoon the sautéed mushrooms and spinach evenly over one half of the omelette.
Using a spatula, gently fold the other half of the omelette over the filling and cook for an additional 1-2 minutes, or until the eggs are cooked to your desired doneness.
Slide the omelette onto a plate, cut in half if desired, and serve hot.
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By Ebenezer Obiri
This recipe is ready in 20 minutes and features Eggs, Mushrooms, sliced, Spinach and other delicious ingredients. Contains 300 calories total.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, or until they’re tender and starting to brown. Season with a pinch of salt and pepper.
Add the spinach to the skillet with the mushrooms and cook for another 2-3 minutes until the spinach is wilted. Stir occasionally. Remove the mushroom and spinach mixture from the skillet and set aside.
In a mixing bowl, crack the eggs and whisk them together with ½ teaspoon salt and ½ teaspoon pepper until well combined and slightly frothy.
Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium heat.
Pour the whisked eggs into the skillet, tilting the pan to ensure even coating. Cook for about 2 minutes, or until the edges begin to set but the center is still slightly runny.
Carefully spoon the sautéed mushrooms and spinach evenly over one half of the omelette.
Using a spatula, gently fold the other half of the omelette over the filling and cook for an additional 1-2 minutes, or until the eggs are cooked to your desired doneness.
Slide the omelette onto a plate, cut in half if desired, and serve hot.
Calories per Serving: 300
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