Ingredients

  • 1 c mushrooms, chopped
  • 1 c mushrooms, chopped
  • 2 c baby spinach
  • 1 (2 Tbsp) shallot, chopped
  • 1/4 c Parmesan cheese
  • 3 large eggs, whisked
  • 1/2 Tbsp extra-virgin olive oil
  • 1/2 Tbsp butter
  • salt and pepper (about 1/4 tsp each)

Ready In 20 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Clean and chop mushrooms, wash and dry spinach, and chop shallot
  • INGREDIENTS:

Step 2

  • Add butter and olive oil to a non-stick pan over medium-high heat and sauté the shallots for about 60 seconds until translucent
  • INGREDIENTS:
  • EQUIPMENT:

Step 3

  • Add mushrooms and cook for 3 minutes, stirring occasionally
  • INGREDIENTS:
  • Length: 3 minutes

Step 4

  • Add spinach and Parmesan, season with salt and pepper, and wait until the spinach does its thing
  • INGREDIENTS:

Step 5

  • Remove everything from pan and set aside
  • EQUIPMENT:

Step 6

  • Wipe pan with a paper towel
  • EQUIPMENT:

Step 7

  • Then, using the clean pan, heat butter and olive oil over medium heat
  • INGREDIENTS:
  • EQUIPMENT:

Step 8

  • Pour in whisked eggs, making sure the bottom of the pan is evenly covered
  • INGREDIENTS:
  • EQUIPMENT:

Step 9

  • Be patient. After about 30 seconds, loosen the edges

Step 10

  • Add filing and cook for another 2 minutes

Step 11

  • Fold (good luck ) and slide onto a plate

Step 12

  • Grate some additional Parmesan cheese on top and serve
  • INGREDIENTS: