Mushroom,Spinach and Feta Cheese Omelette

Mushroom,Spinach and Feta Cheese Omelette

Omelettes for breakfast are very popular over South-Africa. At all the establishments I have worked at during my Chef Career, omelettes were always one of the top selling items on the breakfast menu. It is a lovely food item to prepare, as you can be so creative with the fillings of the basic omelette. This delicious mushroom,spinach and feta cheese omelette is wonderful to start your morning. The filling is just as popular in an omelette as in a quiche for lunch.For more omelette ideas, try the breakfast herb omelette - simple, but tasty or the mushroom and cheddar cheese omelette.

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Serves: 1 Prep time: 15 Minutes Cook time: 10 Minutes Ready in: 25 Minutes

Nutrition: Calories 194.7 Carbs: 3.9g Protein: 21.8g Fat: 11.4g

2 eggs
2 Tablespoons milk
salt and pepper to taste
2 Tablespoons olive oil
30-50 g matured Cheddar cheese
70 g mushrooms, thinly sliced
90 g cooked/blanched spinach
50 g crumbed feta cheese
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Start with blanching the spinach.
Fill up a pot one third with hot water and heat the water until boiling point.
The water must not touch the bottom part of the strainer/colander.
Place the washed spinach in a strainer/colander over the water and blanch until soft.
You can place a lid over to speed up the blanch process.
Once blanched, you can take it out and strain the water off the spinach and chop it.
Fry the mushrooms in the olive oil until cooked and season lightly with salt and pepper to taste.
Keep aside and warm quickly before transferring into the omelette.
Whisk the eggs, milk, salt, and pepper in a medium bowl until evenly combined.
Light your gas burner and turn the gas onto medium heat for a few minutes.This is important to make a lovely omelette, not too dark in colour when you fold it.
Spray the pan with spray and cook very well. From my experience it is best to use spray and cook - especially when folding and when you transform it at a later stage to the plate .
Add the egg mixture into the pan. Leave a bit to set, but not fully set.Loosen the edges with a spatula all around the pan and turn the egg mixture again to the edges. I like to use a spatula over here as it gives the omelette a good texture.
Let the omelette cook until set on a low heat, or for quicker results, pop the omelette pan in the oven to set faster.
Add the matured cheddar (leave a ¼ of the cheese portion to sprinkle on top), followed by the mushrooms,spinach and crumbed feta.
Wait until the cheddar cheese has melted and fold gently over with a lifter. (Here I am also very specific on a lifter- some lifters are bad quality and others a dream to work with - those with the bend I prefer as they lift it up way better).
Add the portion matured Cheddar you left out for the top and sprinkle it over once folded.
Let it melt and serve with a rosemary leaf or chives or if you have pansies flowers available you can add it as a final touch!.
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