Enjoy this omelette with organic spinach and mushrooms. Slightly golden on the outside, fluffy on the inside, and topped with mushrooms and young organic spinach leaves with herbs.
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!
0 servings
2
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