Mushroom & Spinach Omelette

Yodaga

Ingredients

  • 4 eggs
  • 150 g mushrooms
  • 85 ml (liquid) cream
  • 1 handful baby spinach leaves
  • 7-8 g butter
  • salt, pepper
  • fresh salad for serving (optional)

Directions

  • Rinse the spinach leaves and wring them out. Clean the mushrooms and cut them into slices.
  • Melt the butter in a large frying pan and brown the mushrooms. The water should be absorbed. Add baby spinach.
  • Break the eggs into a salad bowl and whip them with a fork with the liquid cream, salt and pepper. Pour evenly into the pan.
  • Cook for a few minutes, then flip the omelette to cook the other side. Serve directly accompanied by a fresh salad.