Salmon, Spinach And Mushroom Omelet – a delicious recipe with eggs, milk, parsley, vegetable oil, mushrooms, baby spinach leaves. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Beat the eggs and milk in large bowl. Stir in the chopped parsley and season with salt and freshly ground black pepper. Heat 2 tsp of oil in a small nonstick skillet on high heat. Cook the mushrooms for 1-2 mins. Remove from skillet.
2
Wipe skillet clean. Heat 2 tsp of oil in skillet on medium heat. Add one-quarter of the egg mixture to the hot pan. Cook gently for 2-3 mins drawing the uncooked egg towards the center of the pan with a spatula. Top with 1/4 of the mushrooms and 1/4 of the spinach leaves. Cook for a further few mins until the egg is just set. Remove omelet to a serving plate; keep warm.
3
Cook another three omelets with the remaining oil, egg mixture, mushrooms and spinach. Top the hot omelets with the salmon strips and sprinkle with freshly ground black pepper.
670
kcal
Calories
49
g
Fat
7
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 12 None eggs, 3/4 cup milk, 2 tbsp chopped fresh flat-leaf parsley, 3 tbsp vegetable oil, and more.
Yes, Salmon, Spinach And Mushroom Omelet falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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