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Dairy-free, eggs, Gluten-free, Grain-free, main dishes, mushrooms, various vegetables

Thick Spinach Omelette with Mushroom Topping

I was craving something eggy for lunch today. What’s better than a “what-you-can-find-in-the-fridge” omelette?

Actually, various “what-you-can-find-in-the-fridge” meals are a regular part of my week. I think it might have to do with the fact that I’m a disorganised food shopper… I might have some idea what I want to make, but mostly I go to the grocery store once a week and go, “oh, this looks good!” and throw another piece of something in my basket.

I have a few staples that I always get (like eggs, rice, canned legumes etc) but everything else is spur of the moment. That also often leaves me in situations where I open the door of the fridge, see it full of food and then start figuring out what exactly to make with it. 😉

Omelettes are an easy option as you can make them with pretty much anything of your choosing, just have to figure out combinations that work for you.

Thick Spinach Omelette with Mushroom Topping for One

The Ingredients

Mushroom and Veggie topping:

4 medium champignon mushrooms 
1/2 an onion
1 clove of garlic
1/2 red bell pepper
1/3 ts of salt
1 tbs of olive oil

Spinach Omelette:

A bit of basil and marjoram 
3 (free-range) eggs
1/2 cup of finely chopped spinach
A bit of salt to taste

The How-To

1. Start with the topping. Chop up the ingredients.

2. Heat the oil in the pan, and then sautee the veggies on medium heat for about 7-8 minutes until soft and tender. Don’t forget to season with salt in the final stages of cooking.

3. While the veggie topping is cooking use a whisk to beat the eggs until slightly foamy with air pockets. Mix in the spinach, salt and seasonings. (Note: If you’re using frozen spinach, make sure you’ve squeezed out most of the moisture.)

4. Heat up a non-stick pancake pan (or a smaller regular pan) to a low heat (mine is on setting 3 out of 10) and transfer the egg mixture to the pan. Cook under a cover for about 4-5 minutes. Turn of the heat and let it sit on the stove under a cover for another 5 minutes or until completely cooked through yet tender on both sides. (Note: I prefer the low-heat method to turning them around.)

5. Transfer the omelette to plate by just slipping it off the pan.

6. Add the topping and serve immediately. (Note: Also delicious with a bit of grated cheese on top, but I’m going dairy-free today.)

I occasionally also add water to make a traditional omelette recipe, but I find that at least with spinach it keeps shape better without extra moisture added. 🙂

Good cooking!




One thought on “Thick Spinach Omelette with Mushroom Topping

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