Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Chop the onion and pepper and slice the mushrooms. Heat 10 ml of olive oil in a 28 cm nonstick frying pan. Sauté over medium to high heat for 6 to 8 minutes with half the salt, until the mushroom water evaporates.
- Add the spinach and cook for another 1 to 2 minutes until wilted. Transfer to a plate and drain any released liquid.
- Beat the eggs with the remaining salt and pepper. Heat the other 10 ml of olive oil in the pan over low heat. Pour in the eggs and cook for 4 to 5 minutes, running a spatula around the edges so liquid egg flows underneath.
- When the top is almost firm, spread the vegetables and cheese over half. Fold, cover and cook for another 2 to 3 minutes until the egg sets and the cheese melts. Cut into four and serve.
Shopping tip
Don't stir the omelette too much: let the edges set before folding.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.