Give a twist to your breakfast with this recipe for Spinach Mushroom Omelette.
Many say that Omelette’s origin is French but the Italians believe that Romans were the first to create it.
When the need for a quick and delectable solution to hunger strikes, eggs often come to the rescue. Omelettes, in particular, offer a simple yet flavorful dish packed with essential nutrients and protein. While the exact origin of the omelette is a topic of debate, the French and Italians both lay claim to its creation.
Many credit the omelette’s roots to France, with its name derived from the French term ‘amelette,’ meaning blade and alluding to the way it is folded in half. However, Italian tradition tells a different story, attributing the omelette to the ancient Romans, who paired eggs with honey and referred to it as ‘Ovemele.’
Another intriguing anecdote suggests that a local innkeeper had the honour of serving Napoleon Bonaparte his inaugural omelette, which the French leader adored. So enamoured was he with this dish that he purportedly ordered all the town’s eggs to be gathered to create and serve it to his family.
As winter approaches, a quick and protein-packed breakfast becomes all the more enticing. With readily available winter vegetables like mushrooms and spinach, you can add a twist to your morning routine with a Spinach Mushroom Omelette. Here’s how to whip it up:
Ingredients:
2 tsp oil
1 cup sliced mushrooms
1 chopped onion
4 cups spinach, stems removed if necessary
3 eggs
Salt and pepper to taste
1 tsp dried oregano
How to Make Spinach Mushroom Omelette:
Step 1: Begin by breaking three eggs into a large bowl and whisking them thoroughly. Add oregano, salt, and pepper to the eggs, and mix well.
Step 2: Heat a pan over medium flame and add some olive oil. Once the oil is hot, toss in the chopped onion and mushrooms, allowing them to cook until they achieve a slight browning.
Step 3: Introduce the washed spinach to the pan and stir occasionally. Allow it to cook for approximately 5 minutes over medium heat.
Step 4: Pour the whisked eggs into the pan, spreading them evenly over the sautéed vegetables. Cook until the egg is fully set. Carefully flip the omelette and cook the other side.
