Name: Spinach Mushroom Omelette with Parmesan
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Yield: 2 servings
Ingredients: 1 c mushrooms; 2 c baby spinach; 2 Tbsp shallot; 0.25 c parmesan cheese; 3 large eggs; 0.5 Tbsp olive oil; 0.5 Tbsp butter; 0.25 tsp salt and pepper

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Spinach Mushroom Omelette with Parmesan Recipe — Recipes Zone

Method

12 steps · 20 min

01
Prep Vegetables
Clean and chop the mushrooms, wash and thoroughly dry the baby spinach, and finely chop the shallot.
02
Sauté Shallots
Melt a portion of the butter and olive oil in a non-stick pan over medium-high heat. Add the chopped shallots and sauté for about 60 seconds, until they just turn translucent and fragrant.
03
Add Mushrooms
Toss in the chopped mushrooms and cook for another 3 minutes, stirring occasionally, until they start to soften and release their liquid.
04
Wilt Spinach
Stir in the baby spinach and Parmesan, then season with salt and pepper. Cook just until the spinach wilts down, which happens pretty quickly.
05
Remove Filling
Transfer the cooked vegetable mixture to a bowl and set it aside for later.
06
Clean Pan
Give the pan a quick wipe with a paper towel to clean it for the eggs.
07
Heat Pan
Return the clean pan to the stove and add the remaining butter and olive oil, heating it over medium heat.
08
Cook Eggs
Pour in the whisked eggs, tilting the pan to ensure the bottom is evenly covered with a thin layer.
09
Loosen Edges
Let the eggs cook undisturbed for about 30 seconds. When the edges start to set and pull away from the pan, gently loosen them with a spatula.
10
Add Filling
Spoon the reserved mushroom and spinach filling onto one half of the omelette. Continue cooking for another 2 minutes, or until the eggs are mostly set but still slightly soft in the center.
11
Fold and Serve
Carefully fold the empty half of the omelette over the filling. Slide it directly onto a plate.
12
Garnish and Serve
Grate a bit more Parmesan cheese over the top before serving.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	237kcal	12%
Fat	17g	24%
Carbohydrate	5g	2%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Milk	Contains
Gluten	Free from

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About this recipe

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Method

Prep Vegetables

Sauté Shallots

Add Mushrooms

Wilt Spinach

Remove Filling

Clean Pan

Heat Pan

Cook Eggs

Loosen Edges

Add Filling

Fold and Serve

Garnish and Serve

Nutrition

Allergens

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