After a failed attempt at making mushroom hamburgers. I had to figure out how to use up the ingredients quickly before it spoiled. It has been 10+ years since the last time I made an omelette. Probably because I was not a fan of them in the past, but after putting this recipe together it sure has changed my mind.
- 1 1/2 Cups Baby spinach
- 4 White button mushrooms
- 2 Garlic cloves
- 2 Eggs
- 3 Tbsp. Milk
- 1/2 Tbsp. Oregano
- 2 dashes of salt
- 2 dashes of ground black pepper
- 2 slices of baby swiss cheese
- 2 Tbsp. Cooking oil
- Wash and chop the mushrooms; Set aside in a bowl.
- Wash and chop the baby spinach; Set aside in a bowl.
- Peel and mince the garlic; Set aside in a small bowl.
- In a mixing bowl, beat eggs, milk, salt, ground black pepper, and oregano. Set aside.
- Put 1 Tbsp. of cooking oil in frying pan over medium high heat. Sauté the garlic and then add the mushrooms. After 2-3 minutes add the baby spinach, salt and ground black pepper. Cook for about another 1-2 minutes. Pour in a bowl.
- Then add the remaining cooking oil and return to stove. Pour the egg mixture and cook slightly before adding the mushroom & baby spinach, spread evenly. Tear the baby swiss cheese and place on top.
- While the omelette is still semi cooked (underside is cooked, but top is still slightly runny) start rolling or folding the sides of the omelet to form the rectangular shape. Then cook thoroughly.