Omelette stuffed with mushrooms, spinach and feta

4 servings

15 minutes

Omelet with a filling of mushrooms, spinach, and feta is a refined dish of European cuisine that combines the delicate texture of eggs with the rich aroma of mushrooms, the freshness of spinach, and the creamy saltiness of feta. Historically, omelets are popular in France, but variations exist worldwide. The mushroom and spinach filling makes it not only tasty but also nutritious, while the addition of dill adds a fresh herbal note. This versatile dish can be served for breakfast, a light dinner, or even as an elegant appetizer option. The harmony of flavors, softness of the omelet, and richness of the filling make it an ideal choice for gourmets who appreciate a blend of simplicity and sophistication.

Energy value per serving

• Calories: 151.9
• Proteins: 8.6g
• Fats: 12.2g
• Carbohydrates: 1.2g

Ingredients

• Butter: 1 tbsp
• Fresh mushrooms: 120 g
• Baby spinach: 60 g
• Chopped dill: 1 tbsp
• Chicken egg: 3 pc
• Salt: to taste
• Feta cheese: 30 g

Cooking steps

1. In a small skillet, melt half of the butter and sauté the thinly sliced mushrooms until golden brown.

   Required ingredients:

   • Butter: 1 tablespoon
   • Fresh mushrooms: 120 g

2. Then add the spinach and cook for a while until slightly wilted.

   Required ingredients:

   • Baby spinach: 60 g

3. Add dill, salt, mix, and remove from heat.

   Required ingredients:

   • Chopped dill: 1 tablespoon
   • Salt:  to taste

4. In another small pan, melt the remaining butter, pour in the lightly beaten eggs, and cook without stirring until set. Add salt.

   Required ingredients:

   • Butter: 1 tablespoon
   • Chicken egg: 3 pieces
   • Salt:  to taste

5. Place the filling on half of the omelet and sprinkle with crumbled feta. Fold over with the other half, transfer to a plate, and serve.

   Required ingredients:

   • Feta cheese: 30 g