Ingredients:

  • 4 large eggs (240 ml)
  • 1 cup fresh spinach, chopped (30 g)
  • 1 cup mushrooms, sliced (70 g)
  • 1/4 cup milk (60 ml)
  • 1 tablespoon unsalted butter (14 g)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)
  • Grated cheese (e.g. feta or cheddar), optional

Instructions:

  1. Wash and chop the spinach and slice the mushrooms thinly.
  2. In a bowl, crack the eggs and add milk. Whisk together until well combined and fluffy. Season with salt and pepper.
  3. Heat the non-stick skillet over medium heat. Add butter and let it melt. Add sliced mushrooms; sauté until tender and lightly browned. Stir in chopped spinach; cook until wilted (about 1-2 minutes).
  4. Pour the egg mixture over the sautéed vegetables in the skillet. Gently move the vegetables to evenly distribute.
  5. Reduce heat to low and cook until the edges start to set, about 2-3 minutes. Use a spatula to lift the edges; tilt the skillet to allow uncooked egg to flow to the edge.
  6. Once the omelette is set but slightly moist on top, carefully fold it in half. Slide the omelette onto a plate. Garnish with parsley and cheese, if desired. Serve immediately.