Mushroom and spinach omelettes

Recipe from: 11/1/2007 12:00:00 AM
mushroom and spinach omelette

Ingredients 9
Servings 4
Time 5

Ingredients

  • 20
    ml
    olive oil
  • 250
    g
    button mushrooms, sliced
  • 100
    g
    English spinach
  • 150
    g
    feta cheese, roughly crumbled
  • salt and freshly ground black pepper to taste
  • 8
    extra-large eggs
  • 60
    ml
    water
  • 40
    ml
    butter
  • 40
    ml
    chopped fresh spring onions
 

Method

20
 
Heat the oil in a pan until hot. Fry the mushrooms until brown and most of the liquid has evaporated. Remove from the heat, stir in the spinach and feta cheese and season lightly with salt and pepper. Break 2 of the eggs in a mixing bowl and whisk gently with a fork. Add 15 ml water, season with salt and pepper and whisk for 30 seconds with the fork. Heat a small pan about 18 cm in diameter. Add 10 ml butter to the hot pan; it should start foaming almost immediately. Add the egg mixture to the pan, rapidly stirring the mixture with a fork. Draw the cooked egg away from the sides of the pan to allow the uncooked egg to run underneath. Spoon ¼ of the mushroom mixture into the centre of the omlette. Tilt the pan and fold over the omelette to the middle. Carefully slide the omelette onto a hot plate and garnish with spring onions. Make the other omelettes in the same way.
 

Read more on: shallow-fry
 

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