Mushroom and Spinach Omelet Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped shallots
- 3 garlic cloves, minced
- 1 (8-ounce) package sliced white mushrooms
- 1 thyme sprig
- 6 ounces fresh baby spinach
- 3/4 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 8 large eggs, divided
- 1 tablespoon butter, divided
Instructions
- Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates. Remove mixture from pan; discard thyme sprig. Wipe pan clean.
- Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk. Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Arrange half of mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Spinach.
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