Spinach Mushroom Omelette
Quick · 13 min · Serves 1 · French
Dietary: vegetarian, pescatarian, gluten-free, nut-free
A tender folded omelette filled with sauteed mushrooms, wilted spinach, and crumbled feta.
Ingredients
For 1 serving
- 3 egg
- 80 g mushroom, sliced
- 40 g spinach
- 30 g feta, crumbled
- 1 tbsp butter
Steps
- Beat the eggs in a small bowl with about 1 tablespoon of water and a pinch of salt and pepper, until smooth with no streaks of white.
- Melt half the butter in a 20 to 25 cm (8 to 10 inch) nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 4 to 5 minutes, until their liquid has cooked off and they're golden.
- Add the spinach and stir for about 1 minute, until just wilted. Tip the vegetables into a bowl and wipe the pan clean with a paper towel.
- Melt the remaining butter in the pan over medium heat, swirling to coat the base, until it foams. Pour in the eggs.
- As the edges set, push them toward the center with a spatula and tilt the pan so the runny egg flows into the gaps. Keep going for 1 to 2 minutes, until the top is almost set but still moist.
- Spoon the mushrooms and spinach over one half of the omelette and scatter the feta over them.
- Slide the spatula under the empty half and fold it over the filling. Cook for 30 seconds more, until the feta starts to soften, then slide onto a plate and serve straight away. Leftovers keep in the fridge for up to 2 days.