Spinach and mushroom Spanish omelette – Food & Home Magazine
Delicious Spinach and Mushroom Spanish Omelette perfect for brunch or sharing—served with an earthy pinot noir.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- 30ml olive oil
- 1 onion, finely chopped
- 350g brown mushrooms, thinly sliced
- 280g spinach leaves, coarse stems removed
- salt and freshly ground black pepper, to taste
- 60g flaked almonds, toasted
- 5 eggs
- 30ml flat-leaf parsley, chopped
- 30ml cold water
- 100g Parmesan, freshly grated
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