Description
A quick and nourishing spinach and mushroom omelette made with sautéed vegetables, whisked eggs, and a touch of dried oregano for a flavorful, satisfying meal.
Ingredients
- 2 tsp extra virgin olive oil
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 4 cups spinach, stems removed
- 4 eggs, whisked
- Salt and pepper, to taste
- 1 tsp dried oregano
Instructions
- Heat the olive oil in an 8-inch nonstick skillet over medium heat.
- Add the mushrooms and onions and cook until softened and the mushrooms release their moisture.
- Stir in the spinach and cook until wilted.
- Pour the whisked eggs over the vegetables and season with salt, pepper, and dried oregano.
- Cook gently until the omelette is set, then fold it in half and serve.
Notes
- Add crumbled feta for a tangy twist.
- Swap mushrooms for bell peppers for added sweetness.
- Add chili flakes for a hint of heat.
- Use butter instead of olive oil for a richer flavor.
- Frozen spinach can be used if thawed and drained well.