Mushroom, Spinach and Cheese Omelette
Freshly cooked omelet with a cup of coffee is perfect for breakfast, especially it takes you about 10 minutes.
finely chopped, or half of the red onions
minced, or mashed
cremini or white, sliced, rinsed and dried, stems trimmed off
salt and black pepper
freshly chopped, optional
Heat ½ teaspoon of oil or butter in on-skillet in medium heat until hot.
Add shallots or red onion and garlic, sauté 2 minutes.
Stir in mushrooms, cook and stir often for about 10 minutes, until mushrooms has released most of the juice.
Stir in spinach, cook until wilted, about 2 minutes.
Wipe out the skillet, heat the remaining ½ teaspoon of oil in medium-high heat until hot.
Pour the egg mixture into the skillet and cook over medium flame.
Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.
When the egg is about half set, spread mushroom-spinach mixture evenly and sprinkle cheese on top.
Fold the egg over to enclose the filling and cook to desired doneness.
Slide onto a serving platter.
Sprinkle parsley leaves if desired.