Spinach Mushroom Omelette with Parmesan

Spinach Mushroom Omelette with Parmesan

Spinach Mushroom Omelette with Parmesan

20 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
Cuisine
  • lunch
  • main course
  • morning meal
  • brunch
  • main dish
  • breakfast
  • dinner
Comments
Ingredients
  • 1 c mushrooms, chopped
  • 2 c baby spinach
  • 1 (2 Tbsp) shallot, chopped
  • 1/4 c Parmesan cheese
  • 3 large eggs, whisked
  • 1/2 Tbsp extra-virgin olive oil
  • 1/2 Tbsp butter
  • salt and pepper (about 1/4 tsp each)
Instructions

Clean and chop mushrooms, wash and dry spinach, and chop 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

Add mushrooms and cook for 3 minutes, stirring occasionally

Add spinach and Parmesan, season with salt and pepper, and wait until the spinach does its thing

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

Pour in whisked eggs, making sure the bottom of the pan is evenly covered

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

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