Ingredients Jump to Instructions ↓

  1. 8 cups spinach, washed and stemmed

  2. º teaspoon freshly ground black pepper

  3. º teaspoon freshly grated nutmeg

  4. 1 tablespoon unsalted butter

  5. 8 ounces chanterelle mushrooms, sliced

  6. 1 teaspoon chopped fresh dill

  7. 2 cups liquid egg substitute

  8. 2 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Place spinach on steamer rack, sprinkle with pepper and nutmeg, and steam in large pot of boiling water, covered, 2 minutes. Remove from heat; set aside.

  2. Set a 10-inch skillet, preferable nonstick, over medium heat. When hot, add butter and heat until sizzling and light brown. Add mushrooms and dill and cook, stirring, until tender, 5-6 minutes.

  3. Pour egg substitute over mushrooms. Push edges toward center, allowing uncooked egg to run to sides. When all the egg is cooked, loosen edges with a spatula and carefully slide shake omelet out of pan and onto a cutting board.

  4. To serve: Slice omelet into 4 wedges. Press excess water from spinach and fluff with a fork. Place an omelet wedge on each of 4 plates, top each with some of the spinach and a sprinkle Parmesan cheese.


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