Keto Spinach and Mushroom Omelet with Cheese

Ingredients

• 4 eggs
• 100 g spinach
• 6 mushrooms
• Pepper
• Salt
• 1/2 cup milk
• Olive oil or butter

Steps

1. 1. Wash and chop vegetables5 min

   Before you begin, wash the spinach and mushrooms. Once they’re drained and slightly dry, cut them into julienne strips as shown in the image right here. For the spinach, use only the leaves.

   
2. 2. Revolver3 min

   In a bowl, add 3 or 4 eggs, salt, pepper, and a splash of milk, and whisk thoroughly.

3. 3. Cook5 min

   In a skillet, add olive oil or butter—whichever you prefer—and cook the mushrooms until they’re tender. Then add the spinach and stir until it looks like the picture I’ve included below. Next, remove the vegetables from the skillet.

   
4. 4. Cook an egg3 min

   In the same skillet with olive oil or butter, add the beaten egg. Let the bottom cook thoroughly while keeping the top slightly runny so that when you add the vegetables, they will stick to the egg well.

5. 5. Add vegetables5 min

   Now that your egg is half-cooked, add your vegetables on top of the egg as shown at the 35-second mark, add about two slices of cheese, and fold the egg over like a quesadilla. Let it cook for about 4 or 5 more minutes so the inside cooks through.

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