Vegetable omelet

Wipe the mushrooms clean with a kitchen towel and slice them thinly.

• 125 g Mushrooms

Heat the olive oil in a nonstick pan over medium heat. Fry the mushrooms for about 5 minutes, until golden brown. Only add salt at the end.

• 1 tbsp Olive oil
• Salt

Meanwhile, while step 2 runs

Meanwhile, grate the cheese finely.

• 40 g Cheese

Meanwhile, while step 2 runs

Meanwhile, wash the bell pepper, remove the seeds and dice it small.

• ½ Bell pepper

Add the bell pepper to the mushrooms and fry for about 3 minutes, until it is tender but still firm.

Meanwhile, while step 5 runs

Meanwhile, wash the spinach and drain it well.

• 60 g Spinach

Meanwhile, while step 5 runs

Meanwhile, whisk the eggs with milk, 1 pinch salt and black pepper in a bowl until the yolks and whites are fully combined.

• 5 Eggs
• 3 tbsp Milk
• Salt
• Black pepper

Add the spinach to the pan and stir for about 1 minute, until it wilts. Season with salt and black pepper.

• Salt
• Black pepper

Transfer the vegetables to a plate. Wipe out the pan with some kitchen paper.

Put the pan back on medium heat. Melt half the butter in it until it foams but does not brown.

• 10 g Butter

Turn the heat to low. Pour in half the egg mixture and let it set for about 3 minutes, until the edge is firm and the middle is still slightly glossy.

Put half the vegetables and half the cheese on one half, then fold the other half over. Let it rest briefly until the cheese melts.

Slide the omelet onto a plate and cover it with a second plate.

Melt the remaining butter in the pan, pour in the rest of the egg mixture and let it set again for about 3 minutes over low heat.

• 10 g Butter

Meanwhile, while step 14 runs

Meanwhile, snip the chives into thin rings.

• ½ bunch Chives

Put the remaining vegetables and remaining cheese on one half and fold the omelet closed.

Place both omelets on plates, sprinkle with chives and freshly ground black pepper, and eat right away.

• Black pepper