Spinach and mushroom omelette
Aside from making dishes that taste and smell good, my mother is also skilled at creating attractive presentations. However, nutrition is what she cares about the most.
Some of her friends recently came over for a visit. They were mostly vegetarians, so egg is a major source of protein for them. Mom made a nice meal for her guests, and their favorite dish was an absolutely delicious and nutritious omelette. The spinach and different types of peppers are all from our garden.
This omelette is to easy to make even if you're a novice at cooking; folding is the only tricky part. Regardless of the occasion, anyone who tastes the omelette would want it for every meal. It's hard to not eat the whole thing, save the plate!
- 1 tbsp olive oil
- 3 large mushrooms, sliced
- ¼ cups red, green and yellow bell peppers, sliced
- A handful of baby spinach leaves
- About ¼ cups mozzarella cheese, shredded
- 3 large eggs, beaten
- A pinch of salt
- Add salt to eggs and slightly beat them. Set mixture aside.
- Add olive oil to large frying pan over medium-high heat.
- Add egg mixture, and then peppers and mushrooms in that order when mixture begins to thicken. Sprinkle in spinach leaves and gently add cheese.
- Let eggs cook until light brown.
- With a spatula in each hand, carefully hold omelette in one hand and use the other to fold it into a third of its original size.
- Let stand for 1 minute; fold omelette again and flip over. Transfer to serving plate.
- You can experiment with the ingredients or change them to your liking, such as substituting the mozzarella with your favorite cheese. However, the mozzarella is what creates the cheesy texture and improves the taste.
- We usually use two whole eggs and two egg whites to reduce the cholesterol.
- The omelette in the second photo has no cheese; this is to show the other ingredients.