Spinach and Mushroom Omelet

Ingredients

• Spinach1 cup (30 g)
• Mushrooms1/2 cup (35 g)
• Garlic1 clove (3 g)
• Egg2 count (110 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Chop the garlic and slice the mushrooms.

2. 2

   Step 2

   Heat a pan over medium-high heat with half of the oil.

3. 3

   Step 3

   Once heated, add the garlic and mushrooms. Stir-fry over medium heat for about 3-5 minutes.

4. 4

   Step 4

   Then add the spinach leaves, mix, cover and leave for 1 minute more. Remove from heat and season with salt and pepper.

5. 5

   Step 5

   Crack the eggs into a bowl, add a pinch of salt and beat until smooth. Then add the stir-fry.

6. 6

   Step 6

   Place another pan over medium heat, add the remaining oil and spread.

7. 7

   Step 7

   Once heated, pour the mixture. Cover and cook for approximately 2-4 minutes until slightly set.

8. 8

   Step 8

   Flip carefully using a spatula, lower the heat and cook for 1-2 more minutes.

9. 9

   Step 9

   Remove from heat and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach and Mushroom Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.