Spinach & Mushroom Cloud Omelette
Nutritional Information
Light, fluffy omelette built from whole eggs whipped and folded with sautéed spinach and mushrooms — minimal added fat and nutrient-dense.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 larges whole eggs
- 5 1/4 ozs fresh spinach, roughly chopped
- 3 1/2 ozs cremini mushrooms, sliced
- 1 clove garlic, minced
- 1 pinch sea salt (optional)
Whisk whole eggs vigorously until slightly frothy.
In a warm non-stick pan (or a pan with a thin coat of pan-heating from chicken or meat cooking — avoid added oil), sauté mushrooms 3–4 minutes, add garlic and spinach and wilt for another 1–2 minutes.
Pour whisked eggs over the vegetables, reduce heat to low, cover and cook gently until eggs are set, about 5–6 minutes.
Fold the omelette and slide onto plates. Serve immediately.
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