Mushroom, spinach, & sun-dried tomato omelette

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Initial version

Authored by bd
Serves 1

Ingredients

  • 1 tbsp olive oil
  • 4 ounces mushrooms, sliced
  • 1 cloves garlic, minced
  • A few sun-dried tomatoes, drained
  • 2 c baby spinach
  • Pinch of sea salt
  • 1 tbsp unsalted butter
  • 2 to 3 eggs
  • 1 1/2 tbsp milk
  • 1 tbsp hemp hearts optional
  • 1/4 c feta cheese

Instructions

1

Add 2 tablespoons of oil to a large skillet, and heat over medium-high. Add the mushrooms and sauté, stirring occasionally until they have browned, about 5 to 8 minutes.

2

Add the garlic, sun-dried tomatoes, and baby spinach, cover and cook until spinach has wilted, about 2 to 3 minutes.

3

Add the salt, and then set these aside until ready to use.

4

Beat 2 to 3 eggs in a bowl with the milk and 1 tablespoon of hemp seeds until well-beaten.

5

Add 1 to 2 tablespoons of butter to a small to medium-sized skillet (10-inch works great for a 3-egg omelette). Heat to medium-high, and spread the butter over the full surface of the skillet.

6

Pour the beaten egg and hemp seed mixture into the hot skillet. Allow it to cook until the sides firm up and the center has set, about 3 to 5 minutes.

7

Add sauteed vegetables & feta cheese to one side of the omelette. Use a spatula to fold the omelette in half.

8

Serve with hot sauce or salsa.