Spinach Omelette
A fluffy, golden-brown embrace filled with earthy mushrooms and vibrant spinach—health on a plate without losing the gourmet touch.
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20 min
Easy
Internacional
1 servings
The story behind
I’ve always believed that how you start your morning sets the tone for the rest of the day. This omelette is my go-to when I want to feel energized and light. It’s a classic dish with roots in French cuisine, but I love how versatile it is—you can basically put the whole garden inside! This version is perfect for a post-workout breakfast or a quiet midday lunch. I really enjoy it with a side of fresh tomato slices and a sprinkle of herbs. To drink, a crisp cucumber water or a double espresso would be the perfect companion.
Instructions
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1Sauté the mushrooms, bell peppers, and spinach in a pan until tender, then set aside.
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2Heat a bit of oil or butter in the same pan over medium-low heat and pour in the whisked eggs.
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3Once the edges are set, place the cooked veggies on one half of the eggs.
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4Carefully fold the other half over the filling and let it cook for another 30-60 seconds.
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5Slide onto a plate, garnish with fresh parsley, and serve with a fresh tomato half on the side.
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