Spinach and Mushroom Omelette
- 6 large eggs
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1 tablespoon canola oil
- 3 tablespoon onion, minced
- ¾ cup fresh white mushrooms, thinly sliced
- 2 tablespoons red bell pepper, seeded and chopped
- 2 tablespoons black olives, pitted and thinly sliced
- 1 cup fresh spinach leaves, coarsely chopped
- Beat eggs until frothy and pale-colored. Beat in salt, pepper and garlic powder. Set aside.
- Heat canola oil in a pan over medium heat. Sautee onions until wilted, about 1 to 2 minutes. Add mushrooms. Sautee until tender, about 6 to 8 minutes. Add green bell pepper and olives. Stir for another minute or two. Add spinach leaves and continue to sauté for 2 minutes. Pour in all of the beaten eggs and allow to cook for 2 to 3 minutes or until bottom is set.
- Using a wide spatula or two pancake turners, carefully flip the omelette to cook the other side. Transfer onto a plate and serve immediately.
- Makes 2 to 4 servings.
- If desired, sprinkle grated cheese over egg after adding to pan and continue cooking as directed. You may also choose to beat about 1 to 2 tablespoons plain mayonnaise or yogurt with egg before adding to the pan.
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