Spinach Mushroom Omelet

Ingredients

• 3 pcsEgg
• 0.3 gSalt
• 0.3 gPepper
• 0.3 gNutmeg
• 30 mlMilk
• 28 gButter
• 40 gSpinach
• 48 gMushroom
• 75 gOnion
• 56 gCheddar
• 0.6 gBell pepper

Instructions

1. 1

   Prepare egg mixture

   • Crack the eggs into a large bowl.
   • Add salt, black pepper, nutmeg (optional) and milk. Whisk vigorously until the mixture is even and slightly glossy.
2. 2

   Sauté vegetables

   • Heat a skillet over medium heat. Add half the butter (or oil) and tilt the skillet to coat evenly.
   • Add paprika, mushrooms and diced red onion and sauté until lightly browned.
   • Add the spinach and toss for about 30 seconds until slightly wilted but still crisp. Remove the vegetables from the pan and set aside.
3. 3

   Finish omelet

   • Add the remaining butter (or oil) to the pan over medium heat, then lower the heat.
   • Pour the egg mixture into the skillet and swirl to form an even, creamy layer. Cook until the edges set and the top is still slightly fluffy.
   • Top with the sautéed vegetables and sprinkle the shredded cheddar evenly over them.
   • Using two spatulas, gently push the edges toward the center about 0.5 cm without breaking the omelet. Turn off the heat.
   • Lift one half of the omelet with the spatulas and fold it over the other half. Slide the omelet onto a plate and serve immediately.