Servings: 1 omelette
Spinach and mushroom omelette
Prep Time:
5 mins
Cook Time:
5 mins
The perfect restaurant quality breakfast, that is super easy to make at home - Mushroom And Spinach Omelette, which also happens to be Low Carb and Keto friendly.
Ingredients
- 2 tbsp butter — divided
- 1 cup cremimi mushrooms — sliced
- 1 cup baby spinach
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup shredded cheese of your choice — optional
- 3 large eggs
- 1 tbsp cold water
Instructions
-
Melt 1 tbsp of butter in a skillet (I use a 9-inch skilleand add mushrooms.
-
Cook on medium-high for 5-6 minutes.
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Season with salt and black pepper. Add spinach and cook for 1-2 minutes, until it is wilted.
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Transfer spinach and mushrooms to a plate.
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In a bowl, whisk together eggs and water very well.
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Wipe of wash the skillet and put it back on the heat.
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Melt the remaining butter over medium heat.
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Add the beaten eggs and cook for 1 minute, then using a rubber spatula pull the sides of the omelette to the middle and letting the runny egg mixture cook when it touches the pan.
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Cook until there is a little runny egg on top of the omelet and add the mushrooms, spinach and cheese on one side. Flip the other side of the omelet over and transfer to a plate.
Course:
Breakfast
Cuisine:
American
Keyword:
omelette