Spinach and mushroom omelette
Aside from making dishes that taste and smell good, my mother is skilled at creating attractive food presentations. However, nutrition is what matters the most to her.
She recently had some friends come over. Because they were mostly vegetarians, egg is a major source of protein for them. Mom made them a nice meal, and their favorite dish was an absolutely delicious and nutritious omelette. The spinach and peppers are all from our garden.
This recipe is to easy to follow even if you're a novice at cooking - the only tricky part is folding the omelette. Regardless of the occasion, anyone who tastes this dish would want it for every meal. It's hard to not eat the whole 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.
- Heat olive oil to large frying pan over medium-high heat and add egg mixture.
- When mixture begins to thicken, add peppers and mushrooms, in that order. Sprinkle in spinach leaves and gently add cheese.
- Cook eggs until light brown.
- Using two spatulas, carefully hold omelette in one hand and use other to fold into third of original size.
- Let stand for 1 minute. Fold omelette again and flip over. Transfer to serving plate.
- You can experiment with different 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.
- This is a personal preference, but we usually use two whole eggs and two egg whites to reduce the cholesterol.
- You may notice that the omelette in the second photo has no cheese. This is to show the other ingredients.