Spinach and mushroom omelette is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is folded around with the filling of cheese, spinach, spring onions, mushrooms, baby tomatoes, bell peppers and seasoning.
Serves: 2
INGREDIENTS
4 eggs
10 mushrooms
Small pieces of red and yellow bellpeppers
1 green chilli
2 - 3 baby tomatoes
Few spring onion leaves
Few Baby spinach
Salt to taste
Pepper pd to taste
Chillflakes to taste
Oregano seasoning
Mozzarella cheese / cheese of your choice ( optional )
2 - 3 tsp oil
METHOD
Clean, peel and rub with some wheat flour before washing the mushrooms.
Slice the mushrooms.
Chop the baby tomatoes into four.
Roughly chop bellpeppers, baby spinach and spring onion with leaves.
In a frying pan heat little butter and saute onions, bellpeppers and mushrooms with salt and pepper pd.
This leaves a lot of water so dry it up completely.
Add tomatoes, spinach and spring onion leaves mix it well. Remove and keep aside.
Beat up 2 eggs with salt.
In the same frying pan add oil and pour the beaten eggs.
Cook till eggs set well. Spread half the mushroom mixture on the egg.
Sprinkle Chillflakes, oregano seasoning and some grated cheese and flip it over or fold it into half and cook till done.
Similarly make another omelette with 2 eggs and remaining mushroom filling.
Serve hot with toasted bread .
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