Spinach and Mushroom Omelette

Name: Spinach and Mushroom Omelette
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 100 g Mushrooms; 25 g Baby spinach leaves; 4 Eggs (size M); 4 TABLESPOONS Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 TABLESPOON Oil; 30 g Mozzarella cheese

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

100 g Mushrooms
25 g Baby spinach leaves
4 Eggs (size M)
4 TABLESPOONS Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 TABLESPOON Oil
30 g Mozzarella cheese

Directions

1
Clean, trim and quarter the mushrooms. Wash and drain the spinach. Whisk eggs and cream in a bowl. Season to taste with salt, pepper and nutmeg
2
Heat the oil in a pan (22 cm Ø). Fry the mushrooms for about 4 minutes. Add spinach. Pour egg-cream over it and let it simmer at low heat for 7-8 minutes
3
Cut the mozzarella into pieces. Spread the mozzarella on the omelette about 2 minutes before the end of the cooking time and let it melt