Ingredients:
2 cups lightly packed fresh baby spinach
1/4 cup crumbled feta cheese (1 ounce)
2 Eggs
1/8 teaspoon salt
Dash ground black pepper
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil or canola oil
1/4 cup crumbled feta cheese (1 ounce)
2 Eggs
1/8 teaspoon salt
Dash ground black pepper
1 cup sliced fresh mushrooms
1 medium onion, chopped
2 teaspoons olive oil or canola oil
Directions:
Whisk the eggs, salt and pepper
together in a small bowl and set aside. Lightly coat an 8-skillet with nonstick
cooking spray and preheat it over medium heat. Add the mushrooms and onions to
the skillet, cooking until tender. Remove the vegetables and set aside.
Add 1 tsp of oil to the skillet. Add
half of the egg mixture to skillet, stirring gently with a wooden or plastic
spatula. Stir this continuously until it resembles small pieces of eggs that
are surrounded by liquid. Stop stirring the eggs and let them cook for about
30-60 seconds, or until the eggs are set.
Spoon half of the mushroom mix on
one side of the cooked eggs. Top with 1 cup of spinach and 1 tbsp of feta
cheese. Loosen the omelet from the skillet and fold the unfilled side of the
omelet over. Cook for an additional minute, or until the spinach has started to
wilt. Remove the finished omelet. Covering it to stay warm. Repeat to make
additional omelets.
Sprinkle them with the feta cheese
to serve.
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