Spinach-Filled Omelette

Ingredients

• 150 g Brown Mushrooms
• 200 g fresh baby spinach
• Salt
• 1 Red Onion
• 1 Garlic clove
• 8 eggs
• 100 ml milk (1.5% fat)
• Pepper
• 3 tbsp olive oil
• nutmeg
• 4 slices toast bread

Instructions

1. 1.

   Clean and quarter the mushrooms. Wash, trim, and drop the spinach into boiling salted water until wilted.

2. 2.

   Peel the onion and garlic. Slice the onion into strips and finely chop the garlic.

3. 3.

   Whisk the eggs with milk, salt, and pepper.

4. 4.

   Heat 1 tsp oil in a pan and pour in 1/4 of the egg mixture. Cook over low heat until set. Repeat to make four omelettes, keeping warm in the oven if needed.

5. 5.

   In another pan, heat remaining oil. Sauté onion and garlic over medium heat until translucent. Add mushrooms and cook until their liquid evaporates. Stir in spinach and season with salt, pepper, and a pinch of freshly grated nutmeg.

6. 6.

   Toast the bread and cut diagonally into halves.

7. 7.

   Place omelettes on four plates, spoon 1/4 of the vegetable mixture onto each, fold the omelette over, and serve with toast as desired.