Breakfast

Mushroom and spinach omelet with peppers

Fluffy omelette filled with sautéed mushrooms, fresh spinach, red pepper and onions.

Instructions

1. Finely chop the onion, dice the peppers, and slice the mushrooms.
2. Heat the butter in a pan, sauté the onion until translucent, fry the peppers and mushrooms for about 4 minutes.
3. Add spinach and let it wilt, season with salt and pepper. Remove from pan.
4. Whisk eggs with salt and pepper. In the same pan, melt some butter and pour in the eggs.
5. Let it simmer over medium heat, then pour the vegetable mixture into one half.
6. Fold the omelette and serve sprinkled with parsley.