Spinach and Mushroom Omelette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g mushrooms
- 25 g leaf spinach, (baby) or 100 chopped baby spinach
- 4 egg (s)
- 4 tablespoon whipped cream
- 1 pinch (s) salt
- 1 pinch (s) pepper
- nutmeg
- oil
- 30 g mozzarella
Print Recipe
Pin Recipe Instructions
- Clean, trim and quarter the mushrooms. Wash and drain the spinach. Whisk the eggs and cream (milk can also be used as an alternative). Season with salt, pepper and nutmeg to taste.
- Put the oil in a pan and heat it up. Fry the mushrooms until golden brown and add the spinach. Pour the egg mixture over it and let it set over low heat.
- Cut the mozzarella (depending on your taste, grated cheese can also be used) into small cubes, sprinkle on the omelette shortly before the end of the cooking time and let it melt.
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