Ingredientes para German Spinach Omelet
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Cómo preparar German Spinach Omelet
- In a medium bowl, whisk together eggs, salt, pepper, nutmeg, and milk until light and frothy.
- Melt butter in a small, oven-safe skillet (8-10 inches) over medium heat.
- Add sliced bell peppers to the skillet and sauté for 2-3 minutes, until slightly softened.
- Add sliced mushrooms and sauté for another 2-3 minutes, until tender.
- Pour the egg mixture into the skillet. Let it cook undisturbed for about 2 minutes, or until the edges begin to set.
- Gently stir the eggs once or twice with a spatula, allowing some uncooked egg to remain on top.
- Sprinkle chopped spinach evenly over the omelet.
- Reduce heat to low, cover the skillet with a lid slightly ajar, and cook for another 3-5 minutes, or until the spinach wilts and the eggs are cooked through but still slightly moist.
- Carefully slide the omelet onto a plate.
- Serve the German Spinach Omelet immediately on top of toasted rye bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
37g
Carbs
1g
