Spinach Mushroom Omelette with Parmesan

Ingredients

• •1 cup mushrooms
• •2 cups baby spinach
• •2 Tbsp shallot
• •¼ cup parmesan cheese
• •3 large eggs
• •½ Tbsp olive oil
• •½ Tbsp butter
• •salt
• •pepper

Method

Adapted from maplewoodroad.com

1. 1Clean and chop mushrooms.
2. 2Wash and dry spinach.
3. 3Chop shallot.
4. 4Add butter and olive oil to a non-stick pan over medium-high heat and sauté the shallots for about 60 seconds until translucent.
5. 5Add mushrooms.
6. 6Cook for 3 minutes, stirring occasionally.
7. 7Add spinach and Parmesan, season with salt and pepper, and wait until the spinach does its thing.
8. 8Remove everything from pan and set aside.
9. 9Wipe pan with a paper towel.
10. 10Then, using the clean pan, heat butter and olive oil over medium heat.
11. 11Pour in whisked eggs, making sure the bottom of the pan is evenly covered.
12. 12Be patient. After about 30 seconds, loosen the edges.
13. 13Add filing.
14. 14Cook for another 2 minutes.
15. 15Fold (good luck ) and slide onto a plate.
16. 16Grate some additional Parmesan cheese on top and serve.