Spinach and Mushroom Omelet

​Ingredients
½ cup fresh mushroom
¼ cup chopped onion
1 cup fresh spinach leaves
1 tbsp olive oil
1 yolk, 3 eggwhites eggs,
slightly beaten
1/8 tsp sea salt
1/8 tsp peppers

Method

• Heat oil in a skillet and sauté mushroom, onion and spinach leaves until tender. Keep it aside.
• In a small bowl stir together egg, salt and pepper.
• Heat oil in the same skillet, pour egg mixture.
• Cook on a medium flame till its cooked.
• Flip it over and allow the side also to cook, for 3 – 4 minutes.
• Place sauted mushroom and spinach on half of omelet. Gently fold other half of omelet over filling. Serve hot.

Tip: For even fluffier omelets, add 1/3 cup water to the egg mixture before cooking. Beat thoroughly.