Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Finely dice the onion and the pepper and slice the mushrooms. Heat the olive oil in a 28 cm non-stick pan over medium-high heat and sauté everything for 6 to 8 minutes with a pinch of salt, until the mushrooms release their water and take it back up and the onion is soft.
- Add the spinach and let it wilt for 1 to 2 minutes, stirring. Tip it onto a plate and drain off any liquid it releases, because too much water will make the omelette fall apart.
- Beat the eggs with the salt and pepper for about 30 seconds, just until even. Wipe out the pan, return it to medium-low heat, pour in the eggs and let them set for 3 to 4 minutes without stirring, running a spatula around the edge so the still-liquid egg runs underneath.
- When the surface is almost set and the base is golden, spread the vegetables and the grated cheese over half the omelette.
- Fold the omelette in half, cover and give it 1 minute over low heat for the cheese to melt. Serve straight away, cut into four.
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.