Leek, mushroom, spinach souffle omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Put the spinach in a sieve and pour over boiling water. Cool and squeeze out moisture.
Heat the olive oil in a non-stick pan, add 1/2 pat of butter, the leek and mushrooms, and cook until soft. Remove and keep to one side.
Whisk the egg yolks with 1 tbsp of water in a bowl. Whisk the whites until they form soft peaks and fold them into the egg yolks, keeping in as much air as possible. Add the remaining 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 omelet. Flip the bare half over. Cook for a few minutes, then serve.
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user BJONES519.
1 pat butter1 tsp olive oil1 leek1/2 cup mushroom slices1 cup fresh spinach1 tbsp grated Parmesan cheese2 eggs separated
Put the spinach in a sieve and pour over boiling water. Cool and squeeze out moisture.
Heat the olive oil in a non-stick pan, add 1/2 pat of butter, the leek and mushrooms, and cook until soft. Remove and keep to one side.
Whisk the egg yolks with 1 tbsp of water in a bowl. Whisk the whites until they form soft peaks and fold them into the egg yolks, keeping in as much air as possible. Add the remaining 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 omelet. Flip the bare half over. Cook for a few minutes, then serve.
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user BJONES519.
Nutritional Info Amount Per Serving
- Calories: 311.4
- Total Fat: 20.2 g
- Cholesterol: 386.9 mg
- Sodium: 304.8 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.7 g
- Protein: 18.0 g
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