FL – Spinach and Mushroom Omelette

FL - Spinach and Mushroom Omelette

Allergens: Dairy
Gluten-FreeNut-FreeVegan
Serves1CourseLunchPrepare10 minsCook15 minsTotal Time25 minsDifficultyEasy
  • 3 Eggs
  • 1 cup Baby spinach
  • 1/2 cup Mushrooms, sliced
  • 1/4 cup Mozzarella cheese, shredded
  • 1 tbsp Olive
  1. In a non-stick skillet, heat olive oil over medium heat.
  2. Add sliced mushrooms and sauté until they start to brown.
  3. Add baby spinach and sauté until wilted.
  4. In a bowl, whisk the eggs with salt and pepper.
  5. Pour the whisked eggs over the vegetables in the skillet.
  6. Cook until the edges are set, then sprinkle shredded mozzarella cheese over one half of the omelette.
  7. Fold the other half over the cheese, cook for another minute, and then slide onto a plate.

Typical values per serving

Energy84kJ / 350kcalsFat24gCarbohydrates10gSugars3gProtein24gFibre4gSalt0g

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