Fillings for omelettes are endless; they're the classic "clean out the refrigerator" dish. Here's a recipe if you're loaded with spinach and mushrooms. Serves one.
- Skill level:
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Things you need
- 220g (2 cups) fresh, packed and coarsely chopped spinach
- 90g (1/3 cup) fresh, sliced mushrooms
- 2 eggs
- 20 g (4 tsp) butter
- 1g (1/8 tsp) salt
- Dash black pepper
- 15 ml (1 tbsp) cold water
- 20 cm (8-inch) nonstick skillets
Melt half of the butter in a small skillet over high heat. Add mushrooms and cook, stirring frequently, until golden. Lower the heat, add spinach and sauté briefly, until it wilts. Set aside and drain as much liquid as possible from the vegetables.
Combine eggs, water and pepper in a mixing bowl.
Beat with a fork until combined, but not frothy.
Melt the rest of the butter in skillet over medium-high heat.
When the butter stops foaming, add egg mixture to skillet.
Allow eggs to set for a few seconds, then start running a spatula around the edges of the skillet, lifting the set eggs so the uncooked portion can run underneath and make direct contact with the hot skillet.
When eggs are set but still shiny, remove from heat.
Spoon half the mushroom and spinach mixture across the centre of the omelette. Fold omelette in half and slide onto a warm plate. Put the remaining spinach and mushrooms on top. Serve.
Tips and warnings
- Swiss cheese would also be nice in this omelette.