Spinach and Mushroom Omelette

A generously filled omelette with spinach and mushrooms. A nutritionally balanced dish.

Ingredients

Instructions

1. 1

   Boil the spinach and chop it. Separate the Shimeji mushrooms and sauté them in a non-stick pan.

2. 2

   Beat the egg, then add salt and pepper.

3. 3

   Spread the spinach and Shimeji mushrooms in the non-stick pan, then pour in the beaten egg.

4. 4

   Cover and cook on low heat for 5 minutes. Fold in half, plate, and drizzle with a little soy sauce.