Omelette with spinach and mushrooms

For 1 Person


3 tablespoons 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 Cooking & Frying Oil with Ghee, remove and put aside.

2.    Beat the eggs in a bowl, add 1 tbsp. 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 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.