Welcome back to Marieβs Kitchen! Today weβre making Mushroom Spinach Omelettes! Theyβre high in protein, low in sugar, and packed with vitamins and fiber, perfect for an easy and satisfying breakfast, lunch, brunch, or dinner ππ½
For this recipe, youβll need an 8-inch non-stick pan (link below) with a lid, and a handful of ingredients. If you donβt 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 canβt wait to hear from you. Thanks for watching. You give my passion a purpose β€οΈ, Marie
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Email: Marie@MarieSaba.com
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Hi everybody welcome back to Marieβs kitchen Iβm so glad youβre here today we are making omelets and even if you are a seasoned omelet maker I hope youβll 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
Youβve never made an omelette this is a great time to learn Iβll 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 letβs 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 thatβs what weβre 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 weβll 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 donβt want to get shell in the pan and second uh itβs a little bit harder to whisk the eggs when theyβre 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 donβt 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 itβs worth it in this case so Iβm 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 donβt have anything else okay weβll 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 letβs talk real quick about the spinach and mushrooms for the spinach Iβve got some baby spinach
Here I like to keep some baby spinach in the refrigerator itβs 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 thatβll 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 itβll shrink down and what you can do is if you see some big stems on there just pop those off theyβre not quite as appetizing theyβll 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 arenβt going
To taste as good they wonβt last as long so I always get kind of picky when Iβm picking out a box of mushrooms and then what Iβm 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 theyβre going to absorb a lot of water and be harder to Brown and theyβll just really have a lot of liquid in them and wonβt 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 weβll use letβs say four mushrooms and mushrooms are all the rage right now there we go now weβll 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 donβt keep quite as well but they are a great shortcut and I do use them often mushrooms let letβs talk about the pan real quick for the pan Iβm using this is a green pan itβs a non-stick pan that doesnβt have any of the chemicals that
You donβt want in it itβs also really pretty isnβt it love that purple color with the gold handle and then you are going to need also a lid for this it doesnβt have to be a lid that goes with a pan just something that fits all right
Letβs head over to the stove now Iβm going to turn my pan on to about medium medium high heat first thing weβre going to do is cook the mushrooms you always want to cook your filling first whether youβre 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 weβll add our mushrooms to that and this is a great thing to do a head Iβm 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 youβre cooking them you donβt want to add salt in the beginning if you do itβll cause them to release water which prevents them from browning
Itβll then kind of steam your mushrooms so hold off on the salt until weβve 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 theyβre going to be getting Brown you can see so weβll give those a little
Toss see that nice color on there thatβs 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 weβll 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 weβve got a hot pan here Iβm 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 isnβt 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 weβll just move the butter around weβre not trying to Brown it just melt it there and Iβve got the heat turned down to low so weβll 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 weβre 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 weβre 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 donβt
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 youβre someone like me and Mom where youβre 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 Iβll do that now and when that goes off we know itβs ready to add the toppings you donβt 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 Iβm just going to gr that here with this hand grater which I really love itβs easier to store and clean than
The big box graders if you donβt 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 Iβm using just let me know when I can send you a link to the one that I
Have or some options and real quick Iβll mention the reason we have the fire on low is because donβt 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 youβre 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 havenβt 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 itβs also on my website itβs really easy just a few ingredients and it tastes great with this I think weβre 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 thereβs not much liquid there on top at all the eggs are really nicely cook theyβre puffy and golden thereβs no
Brown they look really really good now it is still raw in the center here so weβre not quite done so what weβre going to do at this point is go ahead and add our filling Iβm going to just add the spinach itβs easier with my hands here to spread it
Out you can add your filling and then weβll add the mushrooms sprinkle those on doesnβt this look good if you pack this and bring it with you to work or wherever youβre 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 weβve got our filling in there now weβll add our cheese right on top and now to fold The Omelette it may break donβt worry but because weβre using this nonstick pan it comes up real easy like this so what weβre going to do
Is just take this spatula and just fold that over as best we can and it didnβt even break there now weβre just going to kind of press it down oh my gosh so good you can see itβs got just really great color and then over here weβve 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 thatβs 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 thatβs 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 youβve got that melted cheese all the delicious just
Toppings inside and itβs cooked really really well itβs 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 canβt wait to finally try
A bite got some avocado Tomatoes this looks so good itβs going to be such a good lunch M delicious it is so so good so much good flavor itβs so nicely cooked it was so easy I love It canβt wait for you to try this one thanks so much for joining us on Marieβs 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 Iβm 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 itβs 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 havenβt yet be sure sure to subscribe and hit the Bell button for notifications Iβve got lots more videos coming up with easy recipes just like this and I donβt 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 Marieβs 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
22 Comments
That looks delicious and how easy. Think I will have that for dinner tomorrow. Love all of your videos and have made many of the recipes. Thank you for being so professional but yet personal. Not fanfare.
Could you please tell us where you get your aprons. Are they half aprons or full folded over? Thank you. Keep making more videos
Se ve muy buenoππππ€€π€€π€€π€€ Gracias!!!β€
That's one beautiful omelette, Marie. π I need to buy a new pan for the smoothness of cooking and release for this omelette. And then, I will have to hide the pan as my husband thinks "high" is the only temp on our stove. (Believe me. I have to hide my spatulas, too.π) Just a simple recipes yet so divine. Super video. Very well explained.π
Hi Marie. The omelet looks so good . Was happy you didn't let the eggs brown. By the way, I made the pickled onions so goodπβ€
What an awesome way to do an omelet.β€
Wow, thank you. I love these ingredients! I've wondered where you have been. Congrats!!
Thank Marie , I will try this recipe, I want to thank you for your kindness and for all the love you put into your channel, I truly appreciate it . God bless ππ»
Can't wait to try this method!! Thanks!
128/2024
GπD IS GOODππ
IT LOOKS DELICIOUSπ
Thank You So Much 4 being So thorough!ππππ
5-π Presentationπ€π€
GOD BLESS YOUoooππ 14:44
Rubber spatulas arenβt heat resistant/tollerant. I believe you meant to say silicone or high heat spatula. Heat dries out the rubber overtime cracks form and potentially melting depending on the heat of the pan. Sorry for the word correction but some people may still have rubber spatulas on hand . They are good for mixing room temperature or cold items.
Hey Marie! This is a perfect meal. I have all the ingredients and it will be my breakfast today. I'm going to add a little chopped onions as well. Thanks for sharing. π
I enjoy watching your channel and your delicious cooking. My grandson loves cooking so I share your recipes with him. β€
This is so colorful and appetizing. Thank you!π
Yay for omelettes! Another great video Marie!! π
Thanks ,this looks really much easier,I will try soon πΏπ
That looks so much easier to do. Can't wait to try it.
I made an omelette a couple of days ago following your directions. PERFECT!
Yami very nice π π β€
This looks delicious! Thank you for teaching us this easy method of making a perfect omelette. Now, I just need to buy some Gouda!
Looks delicious! Canβt wait to try this method. Thanks.
I love mushrooms in my omelettes!
I absolutely love the mushroom frying tip! Ive wiped thosw things off for years but covered them. Thank you! Does your hubby use the 8" pan for his 5 egg omlette? Or 10:?