Ingredients Jump to Instructions ↓

  1. 8 cups spinach, washed and stemmed

  2. 1/4 teaspoon freshly ground black pepper

  3. 1/4 teaspoon freshly grated nutmeg

  4. 1 tablespoon unsalted butter

  5. 8 ounces chanterelle mushrooms, sliced

  6. 1 teaspoon chopped dill weed

  7. 2 cups liquid egg substitute

  8. 2 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Put the spinach into a steamer tray, spinkle with the pepper and the nutmeg, and place on top of a pot of boiling water. Cover and steam for 2 minutes. Remove from the heat and set aside. Set a 10 inch skillet over medium heat. When hot, add the butter, letting it sizzle until it looks light brown. Toss in the mushrooms and dill and fry until tender, about 5 minutes. Pour the egg substitute over the mushrooms. Push the eggs toward the middle of the pan, allowing the undone egg to run down to the sides of the pan. Treat egg substitute very gently and it will stay nice and creamy. Loosen the edges and with the help of a spatula carefully shake it out of the pan onto a cutting board. To Serve: Cut into 4 wedges. Press the excess water out of the spinach and fluff up. Place an omelet wedge on each plate and top with the spinach. Garnish with a sprinkle of the Parmesan cheese.


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