When it comes to eggs, Devansh’s all time favorite is the egg curry. The kiddo simply LOVES it. My desi boy also likes the Indianised version of French toast and Indian-style omelette. But he isn’t a big fan of continental-way of cooking eggs, which kind of becomes a problem sometimes if you’re eating out. So I thought of trying something world-cuisine types and decided on mushroom-spinach omelette. It was a safe bet as I know Devansh loves mushrooms. First time I made the omelette using the recipe exactly as I saw on Youtube and it turned out a bit bland; luckily Devansh still liked it. Second time I spiced it up a bit by adding chilly flakes and plenty of black pepper powder, which was just perfect for our Indian taste. Third time Devansh instructed me to add cheese, which I did and the taste was heavenly; high on the calories but sinful. 🙂
Kalpesh and I tried to capture my first two attempts on camera for a video but I couldn’t manage to fold the omelette properly. Cooking from one side of the platform with restricted movement while trying to get the timing right for camera to capture each step with adequate time turned out to be challenging. Third time I made the omelette, there was no camera recording the steps and I could fold it properly. I was so excited, I promptly called Devansh to show him; he was suitably impressed. 🙂 The video you see in this post is my fourth mushroom-spinach omelette. Devansh and I love this omelette. Hope you’ll like this healthy breakfast recipe too.
How to make mushroom spinach omelette?
Healthy breakfast recipe to help you kick start your day with nutrient-rich mushroom spinach omelette teamed with whole wheat bread.
- 3 eggs
- 4 medium-sized button mushrooms (sliced)
- Approx. 10-12 large/medium spinach leaves (roughly chopped)
- 2 tbsp chopped onion
- 2 tsp olive oil
- Butter (optional)
- 1 slice of cheese
- Red chili flakes (as per taste)
- 1/3rd tsp pepper powder
- Salt to taste
- Heat a non-stick pan on medium-low heat and add 1 tsp olive oil. (You can add some butter if you're OK with the extra calories.)
- Add chopped onion and saute for a minute.
- Add sliced mushrooms and salt, saute till the moisture evaporates.
- Add chopped spinach and season the mixture with some pepper powder.
- Saute till the spinach starts to wilt. (This should take 2-3 minutes. Ensure that the mixture dries up sufficiently as moist stuffing will make the omelette soggy.)
- Transfer the mixture to a bowl.
- Crack open 3 eggs in a bowl and add milk.
- Beat the eggs using a fork or an egg whisk, and then add salt and pepper. (The more you whisk, the lighter your omelette will be.)
- Drizzle the same pan with a little olive oil and add egg.
- Move the egg inwards in the pan using a spatula to move runny egg toward the outer part of the pan. (See video.)
- Sprinkle chili flakes and spread cheese on the omelette while it is still not firmly set.
- Use a spatula to separate the omelette from the sides of the pan.
- Place the stuffing on one half of the omelette and fold the other half over the stuffing. (Alternately, you can place the stuffing along the diameter of the omelette. And fold the omelette from one side towards its center and then similarly fold the other side.)
- If you overcook the omelette it'll be difficult to fold it.
- Using one of those floppy turner spatulas makes it easy to fold the omelette.
- Folding the omelette is the tricky part and requires some practice. Don't worry if the omelette tears while trying to fold it; it'll taste great anyways. If you get it right the first time, you're a rockstar. 🙂