Usuba
Greek-style Spinach Omelet
Fluffy spinach and mushroom omelet baked in the oven. The dish is served with crispy bread and olives, garnished with fresh thyme and olive oil.
- Total
- 15 min
- Standard serving
- 217.8 g
Ingredients
Total 12
Instructions
- 1
Step 1
Whisk the eggs with milk and salt.
- 2
Step 2
Rinse the spinach leaves.
- 3
Step 3
Rinse the mushrooms and slice them thinly.
- 4
Step 4
Heat a pan with a mixture of vegetable and olive oil. Pour the egg mixture and arrange spinach and mushrooms on half of the pan.
Place the pan in a preheated 180 °C oven for 10–12 minutes.
- 5
Step 5
When the omelet rises, remove it from the oven. Place the pan on the heat for a few seconds so that the bottom of the omelet releases from the bottom of the pan.
- 6
Step 6
Place the omelet on a plate. Sprinkle with sea salt and pink pepper, drizzle with olive oil and garnish with a sprig of thyme.
Serve with grilled rye bread and kalamata olives.
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