Omelette with Mushroom and Spinach Filling
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g mushrooms, brown
- 1 handful baby spinach
- 1 small clove garlic
- 1 small shallot (s)
- some butter
- salt and pepper
- nutmeg
- 50 g oat cream cheese
- 2 egg (s)
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Rub the mushrooms with kitchen paper, cut off the ends of the stems. Cut mushrooms into slices, larger ones cut in half. Sort the spinach, wash and drain. Peel and finely dice shallot and garlic.
- Fry the shallot and mushrooms in the heated butter, add the garlic and spinach, sauté briefly, season with salt, pepper and nutmeg.
- In the meantime, place the beaten eggs, seasoned with salt and pepper, in a pan with melted butter, distributing them so that the liquid covers the entire bottom. Let the egg mixture set, frying on one side only.
- Place the omelette with the roasted side down on a preheated plate, cover one half with the mushroom and spinach mixture, cover with cream cheese flakes, fold over the other half. Serve sprinkled with chopped parsley.
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