Spinach Mushroom Omelette with Parmesan
Details
- Serving Size: 2
- Gluten-Free: True
- Weight Watchers: 7 Points
Cuisine
- lunch
- main course
- morning meal
- brunch
- main dish
- breakfast
- dinner
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 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
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
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