Cheese and Tomato Omelet with Sautéed Spinach and Mushrooms

• 6 units large eggs⇄
• 100 g cheddar cheese⇄
• 2 units small tomato⇄
• 2 tbsp fresh parsley or chives⇄
• 200 g fresh spinach⇄
• 150 g button mushrooms⇄
• 2 cloves garlic⇄
• 2 tbsp butter⇄
• 1 tbsp olive oil⇄
• salt⇄
• pepper⇄

Crack eggs into a bowl, whisk with a pinch of salt and pepper, and set aside. Grate cheese, dice tomatoes, and chop herbs for the omelet. Wash spinach, slice mushrooms, and mince garlic for the side dish.

💡 Prep all ingredients in small bowls to streamline cooking and avoid delays.

• 1 tbsp olive oil⇄
• 150 g button mushrooms⇄
• 2 cloves garlic⇄
• 200 g fresh spinach⇄
• salt⇄
• pepper⇄

Heat olive oil in a large skillet over medium heat at 180°C. Add sliced mushrooms and sauté for 5 minutes until they release moisture and turn golden. Stir in minced garlic for 1 minute until fragrant, then add spinach in handfuls, stirring until wilted, about 2-3 minutes. Season lightly and keep warm.

💡 Don’t overcrowd the pan with spinach; add it gradually to ensure even wilting.

• 1 tbsp butter⇄
• 6 units large eggs⇄

Heat butter in a non-stick pan over medium heat at 160°C until melted and foamy. Pour in whisked eggs, tilting the pan to spread evenly. Cook undisturbed for 2 minutes until the edges begin to set and lift slightly from the pan.

💡 Use a rubber spatula to gently lift edges if they stick, ensuring even cooking.

• 100 g cheddar cheese⇄
• 2 units small tomato⇄
• 2 tbsp fresh parsley or chives⇄

Sprinkle grated cheese and diced tomato over one half of the omelet. Add chopped herbs evenly. Fold the other half over the filling and cook for another 1-2 minutes until the cheese melts and the omelet is just set. Slide onto a plate.

💡 Avoid overcooking; the residual heat will continue to melt the cheese after folding.