Spinach Mushroom Omelette with Parmesan
My favorite omelette recipe has shallots, mushrooms, spinach, and Parmesan. All wrapped up in a perfectly cooked omelette. Does that sound good or what?
Servings: 2
Calories: 258kcal
Ingredients
For the filling
- 1 cup mushrooms, chopped
- 2 cups baby spinach
- 2 tablespoons chopped shallot
- ¼ cup Parmesan cheese
For the omelette
- 3 large eggs, whisked
- ½ tablespoon extra virgin olive oil
- ½ tablespoon butter
- salt and pepper (about ¼ teaspoon each)
Instructions
- Clean and chop mushrooms, wash and dry spinach, and chop shallot.1 cup mushrooms, chopped, 2 cups baby spinach, 2 tablespoons chopped shallot
- Add butter and olive oil to a non-stick pan over medium-high heat and sauté the shallots for about 60 seconds until translucent.¼ cup Parmesan cheese, ½ tablespoon extra virgin olive oil, ½ tablespoon butter, 2 tablespoons chopped shallot
- Add mushrooms and cook for 3 minutes, stirring occasionally.1 cup mushrooms, chopped
- Add spinach and Parmesan, season with salt and pepper, and wait until the spinach does its thing.2 cups baby spinach, ¼ cup Parmesan cheese, salt and pepper (about ¼ teaspoon each)
- Remove everything from pan and set aside.
- Wipe pan with a paper towel.
- Then, using the clean pan, heat butter and olive oil over medium heat.½ tablespoon butter, ½ tablespoon extra virgin olive oil
- Pour in whisked eggs, making sure the bottom of the pan is evenly covered.3 large eggs, whisked
- Be patient. After about 30 seconds, loosen the edges.
- Add filing and cook for another 2 minutes.
- Fold (good luck 😄) and slide onto a plate.
- Grate some additional Parmesan cheese on top and serve .¼ cup Parmesan cheese
Notes
Nutrition
Calories: 258kcal | Carbohydrates: 10g | Protein: 17g | Fat: 17g | Sodium: 366mg | Potassium: 628mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3403IU | Vitamin C: 8mg | Calcium: 223mg