breakfastvegetarianWestern

Cheese and Tomato Omelet with Sautéed Spinach and Mushrooms

Name: Cheese and Tomato Omelet with Sautéed Spinach and Mushrooms
Total time: 15 min
Yield: 2 servings
Cuisine: Western
Ingredients: 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; to taste salt; to taste pepper

15 min 2 servings

A protein-packed breakfast featuring a fluffy cheese and tomato omelet paired with a nutrient-dense side of sautéed spinach and mushrooms.

Ingredients

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
to taste salt
to taste pepper

Instructions

1Crack 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.
2Heat 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.
3Heat 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.
4Sprinkle 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.

Want to add this to your meal plan?