This recipe, inspired by a German website, elevates the classic omelet with a delightful mix of earthy mushrooms, crisp bell peppers, and tender spinach. Learn how to create a tall, fluffy German-style omelet perfect for a light lunch or a satisfying brunch. Served atop toasted rye bread, it's a delicious and unique twist on a familiar favorite!
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Como fazer 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
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