Posted October 5, 2020

Mushroom, Spinach and Leek Omelet

Mushroom, Spinach and Leek Omelet


1 tsp. olive oil (*)

½ Tbsp. white or yellow onion, chopped (**)

1 leek, chopped

1 tsp. minced garlic clove

¼ cup white mushrooms, sliced

¼ cup spinach, washed and disinfected

2 eggs

¼ tsp. ground black pepper. Salt to taste


Heat olive oil in a non-stick skillet over medium heat. Add onions, leek, garlic, spinach, and mushrooms; sauté for 3 to 5 minutes. Remove vegetables from pan. In a small bowl, whisk together eggs and pepper; pour in egg mixture in pre heated hot pan. Reduce heat to medium-low and cook eggs for 3 minutes. Add sauté vegetables, cook for another 3 to 5 minutes until eggs are nearly set, then fold over to continue the cooking process, until eggs are completely set.

 * Teaspoon

** Tablespoon