I am a big omelet fan because they are quick and easy to make and a great way to use up veggie leftovers from previous cooking exploits. It is often my go-to lunch option right before it’s time to go grocery shopping again since it’s so efficient. 🙂

In my family, when we make omelet, we also add a spoonful of milk to the egg mix (1 spoonful for each egg that you add), add the spices and then whisk it. I find that it makes the omelet texture a bit creamier, but this is definitely a question of personal taste.

Ingredients

  • 1 onion
  • a handful of mushrooms
  • 1 red bell pepper
  • 250 g spinach
  • 5 eggs
  • 5 tablespoons milk
  • salt, pepper

How to Make It

  • Peel and chop up the onion.
  • Take a pan and fry the onion with a bit of olive oil.
  • Clean and chop up the mushrooms and add them to the pan.
  • Wash and chop up the bell pepper. Add the pieces to the pan and fry them.
  • Wash the spinach and carefully mix it in. Lower the heat.
  • In a separate bowl, add the eggs and the milk and whisk them.
  • Pour the egg-mix into the pan.
  • Add the spices.
  • Carefully stir the contents of the pan until the eggs have solidified.

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