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Mushroom and Spinach Omelette
Created by: Howcan Team
Ingredients
- 2 large eggs
- 1/4 cup sliced mushrooms
- 1/2 cup fresh spinach
- 1/4 cup shredded cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, beat 2 large eggs until well combined. Season with salt and pepper to taste.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add 1/4 cup sliced mushrooms to the skillet and sauté for 2-3 minutes until they start to brown.
- Add 1/2 cup fresh spinach to the skillet and cook for an additional 1-2 minutes until wilted.
- Pour the beaten eggs over the mushrooms and spinach in the skillet. Allow the eggs to set for a minute.
- Sprinkle 1/4 cup shredded cheese over one half of the omelette.
- Using a spatula, carefully fold the omelette in half to cover the filling. Cook for another 1-2 minutes until the cheese is melted and the omelette is cooked through.
- Slide the omelette onto a plate and serve hot. Enjoy!
The mushroom and spinach omelette has a rich history dating back to ancient Persia, where it was known as "kookoo sabzi." This dish gained popularity in Europe during the Renaissance and eventually made its way to America, where it became a staple in brunch menus. Chefs like Julia Child and Jacques Pépin have popularized this dish with their unique recipes and cooking techniques. Today, the best versions of this dish can be found in trendy brunch spots in cities like New York and Los Angeles. The key to a perfect mushroom and spinach omelette lies in using fresh, high-quality ingredients and mastering the art of omelette flipping. For a twist, some chefs add goat cheese or caramelized onions to elevate the flavors. Whether enjoyed at a cozy café in Paris or a bustling diner in New York, the mushroom and spinach omelette continues to be a beloved breakfast choice for food enthusiasts around the world.
20 min
1 omelette
250 calories
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