Spinach and Mushroom Omelet
February 26, 2020
Spinach And Mushroom Omelet (Recipe)
2 tsps extra virgin olive oil
2 cups mushrooms, sliced
1 onion, chopped
4 cups spinach, stems removed if needed
4 eggs, whisked
salt and pepper, to taste
1 tsp dried oregano
In a non-stick pan, heat 1 tsp of olive oil on medium heat. Add mushroom and onions.
Saute mushrooms and onions for 3 minutes then add spinach.
Season with salt, pepper, and oregano.
Once cooked to desired tenderness, remove the vegetables from the pan.
Keep pan on medium heat. Add tsp of remaining olive oil and pour in whipped eggs. Sprinkle with a little more oregano, salt, and pepper.
Top one side of omelet with cooked veggies. Fold omelet over with a spatula. Cook until eggs are done.
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