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
• •¼ tsp salt and pepper

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Method

From maplewoodroad.com — read the original

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