Recipe: Spinach and Mushroom Omelette

Heat the olive oil and butter in a non-stick skillet. Peel the shallot and chop it finely. Clean and slice the mushrooms. Add the shallot and mushrooms to the skillet. Stir and let them sweat for a few minutes. Rinse the leaves of the young spinach sprouts under a stream of cold water. Gently dry them. Add them to the mushrooms. Mix quickly, season with salt and pepper, and sprinkle with herbs.

To finish, in a small bowl, beat the eggs and plant-based cream. Pour the beaten eggs into the hot pan. Let the omelette set for a few moments and finish cooking in the oven under the broiler. This is my trick for achieving a nice, even omelette without having to flip it. Serve this beautiful omelette with a side of your choice. You can eat it cold or hot, according to your taste. Enjoy!