Omelette with mushrooms and spinach
table
2 tablespoons butter , divided
6-8 fresh mushrooms, sliced , 5 ounces
Salt and pepper to taste
Squeeze the garlic powder
4 eggs, beaten
1 ounce shredded Swiss cheese
1 handful of fresh spinach, about 1/ 2 oz
Chopped chives , optional
In very large mushrooms sauteed in the pan 1 tablespoon butter until tender , season with salt, pepper and garlic powder.
Remove the mushrooms from the pan and keep warm. Heat the remaining butter in same skillet over medium heat. Beat the eggs with a little salt and pepper and pour the hot butter and swirl the pan to coat the bottom of the pan with the eggs.
Once the egg is almost set , placing the cheese on half of tortilla. Top cheese with spinach and hot mushrooms . Cook a minute or two to start the spinach wilts. Fold the empty side of the tortilla over the filling and slide onto a serving dish and sprinkle with chives, if desired. Alternatively, you can do two tortillas with half of the filling of mushrooms, spinach and cheese in each. Makes 2 servings.
table
2 tablespoons butter , divided
Salt and pepper to taste
Squeeze the garlic powder
4 eggs, beaten
1 ounce shredded Swiss cheese
1 handful of fresh spinach, about 1/ 2 oz
Chopped chives , optional
In very large mushrooms sauteed in the pan 1 tablespoon butter until tender , season with salt, pepper and garlic powder.
Remove the mushrooms from the pan and keep warm. Heat the remaining butter in same skillet over medium heat. Beat the eggs with a little salt and pepper and pour the hot butter and swirl the pan to coat the bottom of the pan with the eggs.
Once the egg is almost set , placing the cheese on half of tortilla. Top cheese with spinach and hot mushrooms . Cook a minute or two to start the spinach wilts. Fold the empty side of the tortilla over the filling and slide onto a serving dish and sprinkle with chives, if desired. Alternatively, you can do two tortillas with half of the filling of mushrooms, spinach and cheese in each. Makes 2 servings.
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