Spinach and Mushroom Omelette

Instructions

1. Step 1

   Melt 2 ½ tsp (14 gr) butter in the frying pan over medium heat. Add the mushrooms and cook, stirring occasionally, until tender and lightly browned.

   Timer: 5 min (fixed)

   Ingredients used: 14.0 gr Butter, 120.0 gr Mushroom

   Cookware: frying pan, spatula

2. Step 2

   Add the spinach and cook until wilted and any released moisture has evaporated. Transfer the filling from the pan.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Spinach

   Cookware: frying pan, spatula

3. Step 3

   Whisk the eggs, milk, salt, and black pepper in the mixing bowl until evenly combined.

   Ingredients used: 0.5 gr Black Pepper, 4.0 piece Egg, 30.0 ml Milk, 3.0 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Wipe the frying pan clean, return it to medium heat, and melt the remaining 2 ½ tsp (14 gr) butter. Reduce to low heat.

   Timer: 1 min (fixed)

   Ingredients used: 14.0 gr Butter

   Cookware: frying pan, spatula

5. Step 5

   Pour in the egg mixture. Cook over low heat, gently drawing the set edges toward the center and tilting the pan so uncooked egg fills the gaps.

   Timer: 4 min (fixed)

   Cookware: frying pan, spatula

6. Step 6

   Spread the prepared filling over one half of the omelette and fold the other half over it. Cook until the center reaches 71°C.

   Timer: 2 min (fixed)

   Cookware: frying pan, spatula

7. Step 7

   Slide the omelette onto a plate, divide it into two portions, and serve immediately.

   Cookware: spatula