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Good For You Veggie-stuffed Omelette

A satisfying and easy veggie-stuffed omelet recipe. Now you have no reason to say you can't cook.

This one if for the youth. A veggie-stuffed omelet, it’s easy and satisfying – can be enjoyed for breakfast, lunch or supper— It’s jam-packed with good-for-you veggies and hearty enough to last you until your next meal when served with a side salad. Now there is no reason to say you can’t cook for yourself -*WINK*

AuthorRico.VCategoryDifficultyBeginner

Memo_Veggie Stuffed Omelette Recipe

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

INGREDIENTS
 1 tbsp extra-virgin olive oil
 ½ cup chopped shallots
 3 garlic cloves, minced
 226 g package sliced white mushrooms
 1 thyme sprig
 170 g fresh baby spinach
 ¾ tsp kosher salt, divided
  tsp freshly ground black pepper, divided
 8 large eggs, divided
 1 tsp butter, divided

DIRECTIONS
1

Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.

2

Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates.

3

Remove mixture from pan; discard thyme sprig. Wipe pan clean.

4

Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk.

5

Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat.

6

Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto the bottom of the pan.

7

Cook 1 minute or until the center just begins to set but is still very soft. Arrange half of te mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

8

Run a spatula around edges and under the omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half and enjoy.

 

Ingredients

INGREDIENTS
 1 tbsp extra-virgin olive oil
 ½ cup chopped shallots
 3 garlic cloves, minced
 226 g package sliced white mushrooms
 1 thyme sprig
 170 g fresh baby spinach
 ¾ tsp kosher salt, divided
  tsp freshly ground black pepper, divided
 8 large eggs, divided
 1 tsp butter, divided

Directions

DIRECTIONS
1

Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.

2

Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates.

3

Remove mixture from pan; discard thyme sprig. Wipe pan clean.

4

Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk.

5

Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat.

6

Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto the bottom of the pan.

7

Cook 1 minute or until the center just begins to set but is still very soft. Arrange half of te mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.

8

Run a spatula around edges and under the omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half and enjoy.

Good For You Veggie-stuffed Omelette

Source/Credit: Recipe by Myrecipes.com

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