Dairy-Free Spinach and Mushroom Omelette.😀
Preparation Time:
5 min
Ingredients:
- 4 large eggs
- 100g of fresh spinach
- 50g of mushrooms, sliced
- 2 tablespoons of olive oil
- Salt to taste
- Pepper to taste
- Chopped fresh parsley for garnish
Kitchen Tools Needed:
- Non-stick frying pan
- Spatula
- Mixing bowl
- Whisk
Instructions:
- In a mixing bowl, whisk together the eggs with salt and pepper until well blended.
- Heat olive oil in a non-stick frying pan over medium heat.
- Add the sliced mushrooms and sauté until they are soft and lightly browned.
- Add the fresh spinach to the pan and cook until wilted, about 1 minute.
- Pour the whisked eggs into the pan, ensuring the spinach and mushrooms are evenly distributed.
- Cook for 2-3 minutes until the edges start to set, gently lifting the edges to allow uncooked eggs to flow underneath.
- Once the bottom is set and the top is still slightly runny, fold the omelette in half and let it cook for another minute.
- Slide the omelette onto a plate, garnish with chopped parsley, and serve hot.
Macros:
- Total Calories: 397kcal
- Carbs: 9g
- Proteins: 28g
- Fats: 30g
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