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Le Chaudron recipe
Omelette aux épinards et champignons
Spinach and mushroom omelet
⏱ 20 minServes 2Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4eggs
150 g (5 oz)button mushrooms
100 g (3½ oz)fresh spinach
1 tbspolive oil
1 clovegarlic
1 pinchsalt
1 pinchpepper
- 4 eggs
- 150 g (5 oz) button mushrooms
- 100 g (3½ oz) fresh spinach
- 1 tbsp olive oil
- 1 clove garlic
- 1 pinch salt
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wipe the mushrooms clean with a damp cloth and slice thinly with a sharp knife.
- Beat the eggs in a bowl with a pinch of salt and pepper.
- Heat the olive oil in the skillet and sauté the sliced mushrooms and crushed garlic for 5 min.
- Add the fresh spinach and let it wilt for 2 min, stirring.
- Pour the beaten eggs over the vegetables, spread evenly and let set over low heat for a few minutes.
- Gently fold the omelet while the top is still runny, slide onto a plate and serve right away.
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