Spinach And Mushroom Omelette
Recipe by https://www.sweetashoney.co/ , adapted to the portions designated in your Partake meal-plan.
An easy cheesy Spinach Mushroom Omelette, perfect as a high protein vegetarian breakfast.
If you're not well-practiced with making omelettes, this recipe can work great as a scramble. No need to add extra stress to your morning!
Prep Time: 10 minutes
Cook time: 5 minutes
Yield: 1 serving
Ingredients:
- 1 cup baby spinach leaves (approximately 1 oz)
- 1 cup button mushrooms, finely sliced
- 1/2 tbsp butter
- 1 small garlic clove, peeled and crushed
- 2 large eggs, beaten
- 2 tsp olive oil
- 1/4 tsp kosher salt, divided
- 3 tbsp shredded mozzarella or freshly grated parmesan
- 1 pinch crushed red pepper flakes or freshly ground black pepper
Instructions:
To Prep:
--
1. Prepare the veggies: finely slice your mushrooms, peel and crush your garlic cloves, and if you like, feel free to chop up the spinach into smaller pieces.
2. Shred your cheese (if you're not using pre-shredded or pre-grated).
1. Crack and beat the eggs in a small bowl. Season with salt, pepper and set aside in the fridge while cooking the vegetables.
To Cook:
--
1.Heat a non-stick skillet over medium heat, warm butter. When hot, add mushrooms slices, crushed garlic a pinch of salt and pepper.
2. Stir fry for about 1-2 minutes, until the mushrooms are roasted and fragrant. Stir in spinach and keep cooking until wilted. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.
3. Add olive oil, warm, and spread it evenly into the pan, tilting the pan in a rotating motion. If you have a small brush, you can use it to evenly spread the oil throughout your pan.
4. Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
5. When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
6. Once the middle of the omelette starts to set, sprinkle the shredded mozzarella on one half of the omelette and top with cooked spinach and mushrooms.
7. Fold the omelette in half, reduce to low heat and keep cooking until cheese is melted.
8. Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh parsley, or a pinch of chili flakes to taste.
Web-search for " Spinach And Mushroom Omelette Sweet As Honey " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 13, 2023
An easy cheesy Spinach Mushroom Omelette, perfect as a high protein vegetarian breakfast. If you're not well-practiced with making omelettes, this recipe can work great as a scramble. No need to add extra stress to your morning!
Prep Time: 10 minutes
Cook time: 5 minutes
Yield: 1 serving
Nutrition facts:
368 calories
21 g protein
368 calories
21 g protein
Ingredients:
- 1 cup baby spinach leaves (approximately 1 oz)
- 1 cup button mushrooms, finely sliced
- 1/2 tbsp butter
- 1 small garlic clove, peeled and crushed
- 2 large eggs, beaten
- 2 tsp olive oil
- 1/4 tsp kosher salt, divided
- 3 tbsp shredded mozzarella or freshly grated parmesan
- 1 pinch crushed red pepper flakes or freshly ground black pepper
Instructions:
To Prep:
--
1. Prepare the veggies: finely slice your mushrooms, peel and crush your garlic cloves, and if you like, feel free to chop up the spinach into smaller pieces.
2. Shred your cheese (if you're not using pre-shredded or pre-grated).
1. Crack and beat the eggs in a small bowl. Season with salt, pepper and set aside in the fridge while cooking the vegetables.
To Cook:
--
1.Heat a non-stick skillet over medium heat, warm butter. When hot, add mushrooms slices, crushed garlic a pinch of salt and pepper.
2. Stir fry for about 1-2 minutes, until the mushrooms are roasted and fragrant. Stir in spinach and keep cooking until wilted. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.
3. Add olive oil, warm, and spread it evenly into the pan, tilting the pan in a rotating motion. If you have a small brush, you can use it to evenly spread the oil throughout your pan.
4. Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
5. When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
6. Once the middle of the omelette starts to set, sprinkle the shredded mozzarella on one half of the omelette and top with cooked spinach and mushrooms.
7. Fold the omelette in half, reduce to low heat and keep cooking until cheese is melted.
8. Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh parsley, or a pinch of chili flakes to taste.
Web-search for " Spinach And Mushroom Omelette Sweet As Honey " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 13, 2023
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