Omelette with spinach and mushrooms

20 min.
working time

Serves 1


3 tbsp BIO PLANÈTE Cooking & Frying Oil with Ghee
1 handful of fresh spinach (alternatively frozen spinach thawed and well drained)
2 mushrooms
3 eggs (2 if they are very big)
1 tbsp water
1 tbsp chopped, smooth parsley
salt and pepper
1 slice of bread 


1. Clean mushrooms and cut into small pieces. Wash the spinach. Sauté mushrooms and spinach one at a time in a pan with 1 tbsp BIO PLANÈTE Cooking & Frying Oil with Ghee, remove and put aside.

2. Beat the eggs in a bowl, add 1 tablespoon of water and beat until a creamy consistency is achieved. Add the parsley. Salt and pepper as desired. Pour the egg mixture with 2 tbsp BIO PLANÈTE Cooking & Frying Oil with Ghee into the pan and fry to an omelet.

3. Toast the bread. Put mushrooms and spinach on one-half of the omelette and fold. Arrange the omelet on the bread.

Used Products

Cooking & Frying Oil with Ghee

500 ml

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