You HAVE to try this NEW method! Easiest Mushroom Spinach Omelette!

Welcome back to Marie’s Kitchen! Today we’re making Mushroom Spinach Omelettes! They’re high in protein, low in sugar, and packed with vitamins and fiber, perfect for an easy and satisfying breakfast, lunch, brunch, or dinner 🙌🏽

For this recipe, you’ll need an 8-inch non-stick pan (link below) with a lid, and a handful of ingredients. If you don’t have the spinach or mushrooms, you can always sub in onions or bell peppers. Let me know if you think you might try the omelette! I can’t wait to hear from you. Thanks for watching. You give my passion a purpose ❤️, Marie

⭐️ Be sure to LIKE & SUBSCRIBE! ⭐️

Recipe here ⬇️

Mushroom Spinach Omelette

GreenPan 8-Inch Skillet ⬇️
https://amzn.to/3Shfhgb

Apron ⬇️
https://amzn.to/4bi0F8L

Bamboo Cutting Boards ⬇️
https://amzn.to/49346yw

Email: Marie@MarieSaba.com
Website: MarieSaba.com

#omelette #omeletterecipe #omelet #omelettes #omelets #omlette #omelete #easydinner #lowcarb #dinnerrecipe #easydinnerideas #easydinner #easybreakfast #breakfastrecipe #brunchrecipe

Hi everybody welcome back to Marie’s kitchen I’m so glad you’re here today we are making omelets and even if you are a seasoned omelet maker I hope you’ll stick around this is a new and improved method that I came up with and it is so quick and easy and then of course if

You’ve never made an omelette this is a great time to learn I’ll walk you through step by step and if you have any questions you can email me Marie Marie saa.com or just leave a comment below I always love to hear from viewers all right let’s get

Started okay first step what kind of omelette are we going to make this is of course up to you I would love to hear your favorite combinations my favorite is mushroom spinach and cheese either Gudda or swiss so that’s what we’re making today but you can apply the same

Method to you know if you have some ham or bacon or sausage or bell peppers onions what ever you like you can you can swap that in and use the same method so the first thing we’ll do is just crack our eggs in a bowl and the reason

I do that instead of in the pan is really two reasons the first is uh you don’t want to get shell in the pan and second uh it’s a little bit harder to whisk the eggs when they’re already in the pan you can damage the bottom of

Your pan or if you already have the fire on the eggs will start cooking and they don’t get mixed up very well so best to do it in a bowl although it does involve one of the things to clean I think it’s worth it in this case so I’m going to

Make a three egg omelette sometimes my husband does a five egg omelette which is a little excessive but I just think omelets are so great for either Breakfast Brunch lunch even dinner if you don’t have anything else okay we’ll just give this a whisk with a fork basically you just want your whites

Mixed in with your yolk so so then when you put it in the pan you have a nice yellow color mixture rather than white and yellow okay now we can set this aside and let’s talk real quick about the spinach and mushrooms for the spinach I’ve got some baby spinach

Here I like to keep some baby spinach in the refrigerator it’s great for salads omelets or side dishes and when you do get a container of baby spinach like this when you come home what you can do is put a paper tow here on top and that’ll absorb some of the moisture and

Your greens will last a lot longer so do that and then just pop the top right back on of course you know the big joke with spinach is is that you can have a huge amount like this and it shrinks down to practically nothing so get a good

Handful this is probably a good amount for one omelette cuz it’ll shrink down and what you can do is if you see some big stems on there just pop those off they’re not quite as appetizing they’ll soften when you cook them but I like to pick off some of the bigger

Ones next up we have mushrooms and I just have a container here when you buy them at the grocery store always look and try to find some that are a nice Pure White not like real kind of wet or older looking because those aren’t going

To taste as good they won’t last as long so I always get kind of picky when I’m picking out a box of mushrooms and then what I’m doing here is this is a damp paper towel and you want to just wipe the mushroom off if you dunk these under

The water they’re going to absorb a lot of water and be harder to Brown and they’ll just really have a lot of liquid in them and won’t be as good in the omelet or on salads or however you use them so try this damp paper towel method

To wipe your mushrooms we’ll use let’s say four mushrooms and mushrooms are all the rage right now there we go now we’ll cut these up you can trim the end off there and then just cut the mushroom into some slices and of course in a pinch you can also buy the mushrooms already

Sliced those don’t keep quite as well but they are a great shortcut and I do use them often mushrooms let let’s talk about the pan real quick for the pan I’m using this is a green pan it’s a non-stick pan that doesn’t have any of the chemicals that

You don’t want in it it’s also really pretty isn’t it love that purple color with the gold handle and then you are going to need also a lid for this it doesn’t have to be a lid that goes with a pan just something that fits all right

Let’s head over to the stove now I’m going to turn my pan on to about medium medium high heat first thing we’re going to do is cook the mushrooms you always want to cook your filling first whether you’re doing onions or bell peppers mushroom spinach you always want to cook

Your filling first so start with that by putting a little olive oil in the pan and then we’ll add our mushrooms to that and this is a great thing to do a head I’m always looking for make a head ideas if you want to do this on the

Weekend you can cook some bell peppers some onions mushrooms and have those ready to throw in an omelette now with mushrooms when you’re cooking them you don’t want to add salt in the beginning if you do it’ll cause them to release water which prevents them from browning

It’ll then kind of steam your mushrooms so hold off on the salt until we’ve got a nice brown color on them okay so you can hear the mushrooms are starting to kind of sear on the bottom side so they’re going to be getting Brown you can see so we’ll give those a little

Toss see that nice color on there that’s color and flavor with the nonstick pan you do want to use a rubber spatula rather than metal the metal can scratch the surface and damage it so always use a rubber spatula at this point I will add a little bit of

Salt just do a little pepper okay these mushrooms look good we can move those over here and then we can add a little bit of olive oil to the pan and add our spinach now this will cook in about 1 to 2 minutes you just want to wilt it so I

Am going to turn the heat down to about medium medium low just a little bit of heat on there we’ll wil the spinach really quick and to the spinach we can add a little bit of salt as well just a bit a little goes a long way with spinach so do not

Over season that little pepper and that looks good just we have the wilted spinach there move that back in our Bowl you can see it did shrink down quite a bit okay so we’ve got a hot pan here I’m going to add a little Pat of butter you

Could use olive oil or whatever you prefer the key is to have a non-stick pan this isn’t going to make that big of a difference but it does add some flavor but you really just have to have a non-stick pan to make an omelette or possibly cast iron which is has its own

Version of nonstick so we’ll just move the butter around we’re not trying to Brown it just melt it there and I’ve got the heat turned down to low so we’ll whisk our eggs a little bit more and then pour that right in and again it is

On low at this point it was a hot pan but we turned it down and that is part of this method so what we’re going to do now with the heat on low is take our lid and put that right on top of the eggs like

That and then we’re going to let this cook for about 8 minutes and what this is going to do is the lid is going to hold in the steam which will cook the top of the Omelette and while the fire below is cooking the bottom so you don’t

Have to do any of the you know the omelet technique where you lift it up and are constantly moving it around trying to pour wet eggs underneath to cook it so this is sort of a handsfree method if you’re someone like me and Mom where you’re trying to kind of tend to

So many things at once and just want to have something handsfree you can set the timer for seven or eight minutes I’ll do that now and when that goes off we know it’s ready to add the toppings you don’t have to constantly be thinking about it or

Focusing on it so let that cook and in the meantime we can go grate our cheese so for the cheese I have a block of gouda I’m just going to gr that here with this hand grater which I really love it’s easier to store and clean than

The big box graders if you don’t have one and just as much cheese as you like looks like plenty and of course if you ever see any gadgets that you like that I’m using just let me know when I can send you a link to the one that I

Have or some options and real quick I’ll mention the reason we have the fire on low is because don’t want to Brown the eggs if you brown the eggs or burn them really bad flavor and smell so you want to have the heat very very low and then

Cook it in this method of steaming and cooking from the bottom where it it Cooks low and slow is what you’re going for no real Browning of the eggs at all now for dinner tonight we are making marinated flank steak and I have that marinating here and if you haven’t tried

This recipe it is the very best steak marinade I think and this is on my channel if you want to check it out it’s also on my website it’s really easy just a few ingredients and it tastes great with this I think we’re probably going to do an air fried potatoes that recipe

Is also on my website okay looks like it has been about 8 minutes so we can take a peek at our omelette here you can see there that there’s not much liquid there on top at all the eggs are really nicely cook they’re puffy and golden there’s no

Brown they look really really good now it is still raw in the center here so we’re not quite done so what we’re going to do at this point is go ahead and add our filling I’m going to just add the spinach it’s easier with my hands here to spread it

Out you can add your filling and then we’ll add the mushrooms sprinkle those on doesn’t this look good if you pack this and bring it with you to work or wherever you’re going and then just heat that up I mean talk about a satisfying lunch that is so affordable too and easy

And all the other things Okay so we’ve got our filling in there now we’ll add our cheese right on top and now to fold The Omelette it may break don’t worry but because we’re using this nonstick pan it comes up real easy like this so what we’re going to do

Is just take this spatula and just fold that over as best we can and it didn’t even break there now we’re just going to kind of press it down oh my gosh so good you can see it’s got just really great color and then over here we’ve got

Our cooked filling and the cheese is melting while we finished cooking the rest of the omelet inside that little bit of raw egg that was in there that’s going to cook in the probably two more minutes that we leave it on here and that is almost done you can even put the

Lid back on if you want just just to kind of keep it all warm and make sure everything gets cooked and melted and then that’s ready to serve oh I did forget to season my eggs but no big deal we seasoned The Filling we can put some

Salt on top a little pepper on top there we go normally you should season the eggs in the bowl I forgot to do that okay The Omelette is done over here if you take a look at that up close it just looks so good you’ve got that melted cheese all the delicious just

Toppings inside and it’s cooked really really well it’s beautiful so now all we have to do is cuz we have this nice non-stick pan and our rubber spatula we just slide this off onto a plate and there is a delicious omelette now I can’t wait to finally try

A bite got some avocado Tomatoes this looks so good it’s going to be such a good lunch M delicious it is so so good so much good flavor it’s so nicely cooked it was so easy I love It can’t wait for you to try this one thanks so much for joining us on Marie’s kitchen today we made this easy and delicious omelette with mushroom spinach and cheese and this new really easy handsfree method I hope you get to try it if you do let me know in the comments

I do read all your comments and I try to respond to all of them I’m a little behind but same with emails if you want to email me let me know if you try this method or if you think you might I would love to hear from you it’s Marie Marie

Saa.com again I read all of those personally and try to respond to all of them but I am getting a little behind so thank you for your patience if you like this show be sure to give us a thumbs up it means so much to me and also to

YouTube and if you haven’t yet be sure sure to subscribe and hit the Bell button for notifications I’ve got lots more videos coming up with easy recipes just like this and I don’t want you to miss any of them for this recipe and more head over to my website Marie

Saa.com there you can go and print out this recipe in all my recipes and if you like put them in a notebook and make your very own Marie’s kitchen cookbook for free my goal is to give you some really easy recipes that turn out great every time so you can build some

Confidence in the kit and feel really inspired to share good food with people that you love from my kitchen to yours thank You