Mushroom, Spinach and Cheese Omelette

• 1 teaspoon vegetable oil or butter
• 1 small shallots finely chopped, or half of the red onions
• 2 cloves garlic minced, or mashed
• 1 cup mushrooms cremini or white, sliced, rinsed and dried, stems trimmed off
• 3 large eggs lightly beaten
• 1 cup spinach
• 1 x salt and black pepper to taste
• 1/4 cup swiss cheese grated
• 1 x parsley leaves freshly chopped, optional

1. Heat 1/2 teaspoon of oil or butter in on-skillet in medium heat until hot.
2. Add shallots or red onion and garlic, saute 2 minutes.
3. Stir in mushrooms, cook and stir often for about 10 minutes, until mushrooms has released most of the juice.
4. Stir in spinach, cook until wilted, about 2 minutes.
5. Wipe out the skillet, heat the remaining 1/2 teaspoon of oil in medium-high heat until hot.
6. Pour the egg mixture into the skillet and cook over medium flame.
7. Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.
8. When the egg is about half set, spread mushroom-spinach mixture evenly and sprinkle cheese on top.
9. Fold the egg over to enclose the filling and cook to desired doneness.
10. Slide onto a serving platter.
11. Sprinkle parsley leaves if desired.
12. Serve warm.

vegetable oil, shallots, garlic, mushrooms cremini, eggs, spinach, salt, swiss cheese, parsley

Taken from recipeland.com/recipe/v/mushroom-spinach-cheese-omelett-52238 (may not work)