Zutaten für Mushroom Spinach Omelet
- 3 large eggs
- Mushroom
- Fresh Spinach
- Red Onion
- 2 tablespoons butter
- Sliced tomatoes (optional)
- 1/2 cup shredded Swiss cheese
- Hollandaise sauce (store-bought or homemade)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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Zubereitung von Mushroom Spinach Omelet
- Finely chop 1/2 cup of onion and sauté in 1 tablespoon of butter over medium heat until softened (about 5 minutes).
- Add 1 cup sliced mushrooms to the pan and cook until tender, about 5-7 minutes. Set aside.
- In a bowl, whisk 3 large eggs with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Melt 1 tablespoon of butter in a non-stick omelet pan over medium heat.
- Pour in the egg mixture, tilting the pan to spread evenly. Cook until the edges begin to set.
- Sprinkle 1/2 cup of chopped fresh spinach evenly over half of the omelet.
- Top with the sautéed mushrooms and onions, and 1/2 cup shredded Swiss cheese.
- Using a spatula, gently fold the unfilled half of the omelet over the filling.
- Cook for another 2-3 minutes, or until the cheese is melted and the eggs are cooked through.
- Carefully slide the omelet onto a plate.
- Drizzle with hollandaise sauce (store-bought or homemade) and garnish with sliced tomatoes (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
6g
Fat
100g
Carbs
1g
