Spinach and Mushroom Omelette with Whole Wheat English Muffin

Ingredients

• Eggs 3 large
• Spinach 1 cup
• Mushrooms 1/2 cup sliced
• Olive oil 1 tsp
• Whole wheat English muffin 1 muffin

Method

1. Prepare Ingredients. Wash the spinach thoroughly and pat dry. Slice the mushrooms evenly. Crack the eggs into a bowl and beat them gently with a fork until the yolks and whites are fully combined.
   Tip: Beating the eggs well helps create a fluffy omelette.
2. Sauté Mushrooms and Spinach. Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for about 3-4 minutes until they release their moisture and become tender. Add the spinach and cook for another 1-2 minutes until wilted. Remove the vegetables from the pan and set aside.
   Tip: Avoid overcrowding the pan to allow mushrooms to brown nicely.
3. Cook the Omelette. In the same skillet, reduce heat to medium-low and pour in the beaten eggs. Let them cook undisturbed for about 1-2 minutes until the edges start to set. Using a spatula, gently lift the edges and tilt the pan to let uncooked eggs flow underneath. When the eggs are mostly set but still slightly runny on top, evenly spread the sautéed spinach and mushrooms over one half of the omelette.
   Tip: Use a non-stick pan to prevent sticking and make flipping easier.
4. Fold and Finish Cooking. Carefully fold the omelette in half over the filling. Cook for another 1-2 minutes to let the filling warm through and the eggs fully set. Remove the omelette from the pan and transfer to a plate.
   Tip: Do not overcook to keep the omelette moist and tender.
5. Toast the English Muffin. While cooking the omelette, split the whole wheat English muffin and toast it until golden brown. Serve warm alongside the omelette.
   Tip: Use a toaster or toaster oven for even toasting.

Pro tips

• Use fresh eggs at room temperature to achieve a fluffier omelette.
• Cook mushrooms separately to avoid excess moisture in the omelette.