Learn how to make the best spinach mushroom omelette – Paleo, Gluten free friendly
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
3 large eggs (free range)
1 cup of mushrooms (vertically sliced)
1/4tsp of garam masala
1/2tsp of black pepper
2tsp of chives
1 cup of spinach (tightly packed)
1/4 of an small onion (diced)
1/8tsp of himalayan pink salt
2tbsp of olive oil
Whisk the eggs, garam masala, black pepper, salt, chives and set aside.
In a small frying pan with 1tbsp of olive oil, under medium heat, add the onions and sautee for 1 minute, then add the mushrooms and cook until lightly golden.
Carefully fold in the spinach and stir the ingredients until the spinach begins to wilt and set aside
Under medium heat, add olive oil and pour the egg mixture into the frying pan.
Cook the omelette until slightly brown, check the readiness by using an egg spatula to lift the side of the omelette and tilt so the egg runs over the sides.
On one half of the omelette layer with the mushrooms, spinach and onions. Fold over the other half onto the vegetables and cook for another 2 minutes until the omelette is slight pale yellow in colour.
Use an egg lifter to remove the omelette and serve accordingly.