Spinach mushroom omelet
By VicentaLakin
The weather in Sydney has recently been very good, with a slight breeze passing by and just as hot. Yes, it's hard to remember how much I woke up in my sleep with the pea cheese Omelette that I ate yesterday's breakfast. Who doesn't? No wonder it's French breakfast. Let's have a creamy spinach omelette today and return to the smell of milk I always loved。
Recipe Recommendations
- milk fragrance
- fried
- ten minutes
- simple
Steps for Spinach mushroom omelet
1
In the frying pan, olive oil is preheated, garlic is shredded with mushrooms into the boiler, and the medium fire is about three to five minutes, until the mushrooms start softening and the spinach continues to fry for about a minute. Spread peppers and cream, pick up pans。
2
In the other bowl, the eggs were broken and the cream mixed to smooth. Add butter to a medium-floor pan, so that it can soften and pour into egg juice。
3
Heated by fire, the egg cake may be moved to the plate when the egg juice is no longer flowing。
4
We'll fold Omelette. Omelette, done!