Lots of people love to eat an early breakfast and some like it big and filling. Honestly, I am not a breakfast person. For me and my husband it’s more like a brunch! But it doesn’t matter when you eat, as long as you like Eggs you would love this recipe. For us eggs are a staple diet, especially for weekend brunches.
This version of fluffy egg is a little bit time consuming as compared to the time taken for making an omelette, but it’s totally worth it. To start with, we need to cook our mushroom and spinach for the filling. You can get creative and make any kind of filling of your choice for instance; mushroom and shallots, cheese and chives, cottage cheese and capsicum and many more.
While cooking the mushroom I made sure not to over cook it, this avoids a mushy texture. I have used some garlic for flavour, but this step is totally optional, if you are not garlic person just leave it out. Saute the mushrooms and season, then add the spinach and cook until they are wilted. Turn the gas off and cover the dish and so it can further cook in the steam.
For making the egg, we start by separating the egg white and yolk.
Season the yolks as per your liking and gently mix them till everything is mixed well.
On the other hand, beat the egg whites till stiff peaks are formed. Use an electrical beater and churn till its all stiff and even when the bowl is turned upside down the eggs won’t fall.
Then fold in the yolk and gently mix them using a spatula.
Oil the pan and put the mixture, make sure the gas is on low, cover and cook till egg mix sets well. Now this is an essential step, the Indian upbringing inside me doesn’t allow me to consume egg cooked only on one side, I prefer them slightly brown and cooked both sides. Disclaimer, this process of turning the egg over makes it less fluffy but I can deal with that. But if you can handle your eggs cooked on just one side, this doesn’t mean your egg would be under cooked or raw, but this process will ensure a very fluffy egg. If you decide to cook your egg on one side, then just put the filling of mushroom on uncooked side and close the omelette in half and cook covered for 30-40 secs. But if you prefer your eggs cooked on both sides (like i do), then flip the omelette over and once both sides are brown and cooked, then add the filling and cover and cook for same duration.
Voila, it ready!! Serve this with toast and you would love it!
Enjoy cooking, stay home and be safe!
Fluffy Mushroom and Spinach Omelette
- 6-7 Mushrooms, sliced
- 1/4 cup baby Spinach
- 1 clove, Garlic
- 4 Eggs
- Salt and Pepper to taste
- 1/4 tsp Soy sauce
- 1/2 tsp Oregano
- 1/2 tsp Paprika
- 1 Tbsp oil
- Chives for garnish
- Heat a pan on medium heat and add oil once the pan is hot , add garlic to the hot oil and saute for about 30 secs. Make sure the garlic just becomes translucent and not brown.
- Add the sliced mushrooms and season them with salt, pepper and dash of soy sauce. Cook till mushrooms are cooked.
- Next add spinach and mix them well. Turn the gas off and cover the mixture and keep aside.
- Separate the yolk from the egg white, season the yolk with salt, pepper, oregano and paprika. Whisk them and keep aside.
- Using an electric mixer, beat the eggs whites till stiff peaks are achieved. The best way to know if the eggs have been beaten to perfection is by turning the bowl upside down, if egg doesn’t fall out you have got the right consistency.
- Fold in the yolk gently with the egg whites using a spatula.
- In a pan, brush little oil and pour 1/2 the mixture. Cover the pan and cook on low flame. If needed, use a spatula and flatten the mixture and cover. Once the egg is set and cooked from below, you have two options – If you like your egg to be cooked on both sides, then flip it over, add the filling and fold it in half. The other option – once the egg is cooked on one side, add the filling & fold the egg in half, cover and cook a little more.
- Please note the second option of cooking one side results in much more fluffier egg as compared to the other option. But it’s a personal choice.
- Serve the eggs with toast and hot tea.
Cooking is my Passion