1 Serve
20 Mins
Prepare the filling by cleaning and chopping the mushrooms, washing and drying the spinach, and finely dicing the shallot.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
6 mg / 15 mgVitamin K
1161 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
8 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
524 µg / 400 µgCalcium
768 mg / 1,300 mgIron
30 mg / 18 mgMagnesium
384 mg / 420 mgPhosphorus
916 mg / 1,250 mgPotassium
5942 mg / 4,700 mgSodium
2054 mg / 2,300 mgZinc
7 mg / 11 mgCopper
3 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
161 µg / 55 µgFiber
30 g / 28 gSugar
18 g / 50 gSaturated Fat
11 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Heat a portion of butter and olive oil in a non-stick skillet over medium-high heat. Sauté the shallots until translucent, then add the mushrooms and cook until browned.
Stir in the spinach and Parmesan cheese, seasoning with salt and pepper to taste. Once the spinach has wilted, remove the mixture from the pan and set aside.
Wipe the skillet clean. Add the remaining butter and olive oil over medium heat. Pour in the whisked eggs and allow them to set for 30 seconds.
Loosen the edges of the omelette, add the mushroom and spinach filling to the center, and cook for another 2 minutes.
Carefully fold the omelette in half, slide it onto a serving plate, and garnish with additional grated Parmesan cheese.
5
g50
g1
g
