This omelet is stuffed with sautéed spinach and mushroom with onion and garlic. It’s healthy, super flavorful, and filling. This classic omelet will be a favorite in your home.
Get Your Day Started Right
Start your day off right with this omelet. Eating a balanced breakfast in the mornings that are free from simple carbs and sugar is so important. Most people skip breakfast all together. This omelet has everything you need to fuel your morning so that you can start the day on the right foot.
Adding vegetables to your omelet such as spinach and mushrooms adds onto the nutritional value of your breakfast. Eggs alone contain a variety of vitamins and minerals. They’re also packed with protein. Much like eggs, spinach and mushrooms also contain a variety of vitamins and minerals such as vitamin A, C, B, folate, protein, and fiber.
Fiber is one of those nutrients you need but so many people don’t get enough of it these days with processed food. Adding veggies to your omelet such as spinach and mushroom will provide that and give you a boost of energy.
Difference Between Omelet and Omelette
You may have noticed the different spelling variations when searching for your recipe. So what is the difference between the two words? The biggest difference is the spelling. “Omelette” is the french spelling while “Omelet” is the American way to spell the word. In American English, the spelling omelet is more popular than omelette.
Tips & Tricks To Making The Best Omelet
Cooking omelets takes patience and practice before it’s perfected. There are a few things you can do to improve your omelet if you’re not used to making them often.
- For a fluffy omelet, try using a blender to whip the eggs. This adds air to the eggs and makes them light an airy when they cook up.
- Be sure you don’t skimp on the salt before the omelet is placed over the heat. Salting your eggs after whipping them actually produce a more tender texture.
- Make sure your eggs are at room temperature
- Pay attention to the color of your omelet, there’s a fine line between beautifully yellow and brown/grey indicating you’ve overcooked it.
Sautéed Spinach and Mushroom Omelet
Ingredients
- 2 tablespoons olive oil
- 1/2 cup mushrooms
- 2 tablespoons onion minced
- 2 teaspoons garlic minced
- 2 handfuls of spinach
- 3 eggs whisked and beaten until yolks are broken and well combined
- Salt & Pepper
- Green onions to garnish
Instructions
- In a skillet over medium heat, heat 1 tablespoon of olive oil. Add mushrooms, onion, garlic, and stir. Cook until the onion becomes translucent. Add 2 handfuls of spinach and let sauté, fold and continue cooking until the spinach is wilted and cooked down. Once done, remove from heat and set aside.
- Add the remaining tablespoon of olive oil and let heat for a few seconds before adding the whisked and beaten eggs. Add eggs and let sit for 1-3 minutes until the underside cooks and the top begins to cook. Once the top has started to stiffen, give it a flip and cook for a remaining 1-2 minutes. Add salt and pepper on each side as the eggs cook.
- Add the mushroom spinach mixture to the top of the omelet and then pull one side of the egg over to form the omelet.
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