Leek, Mushroom and Spinach Souffle Omelette

In my December 31 post, I mentioned that this will be a part of the repertoire of dishes I will prepare for the New Year's Eve. Honestly, I was attracted to the sight of the dish while browsing over Olive Magazine for the first time.

Leek - Mushroom - Spinach Souffle Omelette from Olive Magazine

Here's the recipe...

Ingredients:

2 handfuls of spinach

butter

olive oil

1 small, sliced leek

1 handful, chopped button mushrooms

2 eggs, separated

1 tbsp parmesan, finely grated

Steps:

Put the spinach in a sieve and pour over boiling water. Cool and squeeze out moisture.
Heat a little oil in a non-stick pan, add a slice of butter, the leek and mushrooms and cook until soft. Remove and set aside.
Whisk the egg yolks with 1 tbsp of water in a bowl and season. Whisk the whites until they form soft peaks and fold them into the egg yolks, keeping in as much air as possible.
Add more butter to the pan, then add the eggs. Cook for 1 minute or until the base is set, then put the mushroom mix, spinach, and cheese on half the omelette.

5. Flip the bare half over. Cook for a few minutes then serve.

Fresh from the skillet

Ready to eat

So what do we have here? A very simple and easy yet healthy veggie dish which Billy, my husband, greatly welcomed when served with Pesto Spanish Sardines Pasta and Fish Curry for his lunch.

Pesto Spanish Sardines Pasta

Dory Fish Curry

Wanna try any of these dishes now?

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Garden Chef's Needle and Pen

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