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Spinach and mushroom omelet Recipe

French · Main course · 15 min total

A fluffy and savory omelet filled with sautéed mushrooms and fresh spinach, perfect for a quick breakfast or light lunch.

Ingredients

• 2 large eggs
• 1 tablespoon milk
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup sliced mushrooms
• 1 cup fresh spinach leaves
• 2 tablespoons shredded cheese (optional)

Instructions

1. In a small bowl, whisk eggs, milk, salt, and pepper until frothy.
2. Melt butter in a non-stick skillet over medium heat. Add mushrooms and cook until softened, about 3 minutes.
3. Add spinach and cook until wilted, about 1 minute. Remove vegetables from skillet and set aside.
4. Pour egg mixture into the same skillet. Cook without stirring until edges are set, about 2 minutes.
5. Spoon mushroom-spinach mixture over half of the omelet. Sprinkle cheese if using.
6. Fold the other half over the filling and slide onto a plate. Serve immediately.

Tips

• For a fluffier omelet, add a pinch of baking powder to the eggs.
• Serve with toast or a side salad for a complete meal.

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