Spinach Mushroom Omelette Appetizers Recipe
Ingredients
3 tablespoons butter
3/4 pound fresh mushrooms, cleaned and cut into pieces
3/4 cup chopped onion
1 clove garlic, very finely chopped
6 eggs
3/4 teaspoon salt, slightly rounded
3/4 teaspoon curry powder (optional)
1/8 teaspoon black pepper
2 teaspoons Worcestershire sauce
1 box frozen, chopped spinach, cooked and thoroughly drained
3 tablespoons oil
Directions
Heat butter in a large, heavy skillet.
Add mushrooms, onion, and garlic and saute until tender.
Remove from heat.
Lightly beat the eggs with the salt and other seasonings.
Add the spinach and sauteed mushroom mixture, combining thoroughly.
Heat oil in a large, heavy skillet over low-medium heat.
Pour in mixture and cook about 8 minutes or until bottom is golden but not brown, and omelet is no longer liquid in the center.
Very carefully turn to cook the second side for several minutes until omelet is firm.
Cut in wedges and serve hot or cold.
Add mushrooms, onion, and garlic and saute until tender.
Remove from heat.
Lightly beat the eggs with the salt and other seasonings.
Add the spinach and sauteed mushroom mixture, combining thoroughly.
Heat oil in a large, heavy skillet over low-medium heat.
Pour in mixture and cook about 8 minutes or until bottom is golden but not brown, and omelet is no longer liquid in the center.
Very carefully turn to cook the second side for several minutes until omelet is firm.
Cut in wedges and serve hot or cold.
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