Spinach and Yogurt Folded Omelette

spinachmushroomomelete

A quick and easy, hearty omelette guaranteed to light up your morning. With added yogurt, what better way to start your day with a dose of probiotics.

Servings: 1

Ingredients:

  • 2 eggs
  • 2 tbsp sour cream
  • 2 swiss brown mushrooms, thinly sliced
  • 1 handful spinach
  • 2 tbsp yogurt
  • Salt and pepper to taste
  • 1 tbsp homemade tomato sauce
  • 1 tsp parsley, finely chopped (optional)
  • 1 tbsp sauerkraut (optional)

Instructions:

  1. In a bowl, mix until smooth eggs, sour cream, parsley, salt and pepper. Put aside.
  2. In medium heat, sautee mushrooms until brown.
  3. Reduce heat to low, cook spinach until wilted. Salt and pepper to taste, put them aside. Mix in a spoonful of sauerkraut (optional).
  4. Under low heat, spread the egg mixture evenly around the skillet.
  5. Allow eggs to cook slowly—close lid for faster cooking. When the top side of the egg is half cooked, turn the heat off.
  6. Spread a layer of yogurt evenly on the egg. Place spinach and mushroom on half the Egg.
  7. Gently fold the egg into half-circle. Serve on a plate. Drizzle homemade tomato sauce on top.
  8. Enjoy your Spinach and Yogurt Folded Omelette

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email [email protected] for an obligation free discussion.

Online consultation is also available for your convenience.

 

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spinachmushroomomelete

A quick and easy, hearty omelette guaranteed to light up your morning. With added yogurt, what better way to start your day with a dose of probiotics.

Servings: 1

Ingredients:

  • 2 eggs
  • 2 tbsp sour cream
  • 2 swiss brown mushrooms, thinly sliced
  • 1 handful spinach
  • 2 tbsp yogurt
  • Salt and pepper to taste
  • 1 tbsp homemade tomato sauce
  • 1 tsp parsley, finely chopped (optional)
  • 1 tbsp sauerkraut (optional)

Instructions:

  1. In a bowl, mix until smooth eggs, sour cream, parsley, salt and pepper. Put aside.
  2. In medium heat, sautee mushrooms until brown.
  3. Reduce heat to low, cook spinach until wilted. Salt and pepper to taste, put them aside. Mix in a spoonful of sauerkraut (optional).
  4. Under low heat, spread the egg mixture evenly around the skillet.
  5. Allow eggs to cook slowly—close lid for faster cooking. When the top side of the egg is half cooked, turn the heat off.
  6. Spread a layer of yogurt evenly on the egg. Place spinach and mushroom on half the Egg.
  7. Gently fold the egg into half-circle. Serve on a plate. Drizzle homemade tomato sauce on top.
  8. Enjoy your Spinach and Yogurt Folded Omelette

If you need help overcoming any health challenges, please contact our Naturopath Bernard Chu at 0412 723 823 or email [email protected] for an obligation free discussion.

Online consultation is also available for your convenience.