Mushroom, Spinach and Cheese Omelette

1. 1

   Heat 1/2 teaspoon of oil or butter in on-skillet in medium heat until hot.

2. 2

   Add shallots or red onion and garlic, saute 2 minutes.

3. 3

   Stir in mushrooms, cook and stir often for about 10 minutes, until mushrooms has released most of the juice.

4. 4

   Stir in spinach, cook until wilted, about 2 minutes.

5. 5

   Wipe out the skillet, heat the remaining 1/2 teaspoon of oil in medium-high heat until hot.

6. 6

   Pour the egg mixture into the skillet and cook over medium flame.

7. 7

   Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.

8. 8

   When the egg is about half set, spread mushroom-spinach mixture evenly and sprinkle cheese on top.

9. 9

   Fold the egg over to enclose the filling and cook to desired doneness.

10. 10

    Slide onto a serving platter.

11. 11

    Sprinkle parsley leaves if desired.

12. 12

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.