Ingredients
- —4 eggs
- —100 g shiitake mushrooms
- —50 g spinach
- —0.5 red bell pepper
- —1 spring onion
- —100 g cottage cheese
- —pinch of chili flakes
- —pinch of salt
- —pinch of pepper
Instructions
Whisk the eggs with salt and pepper. Slice the shiitake mushrooms, cut the bell pepper into thin strips, and slice the spring onion into rings.
Heat a frying pan over medium heat and briefly sauté the shiitake mushrooms and bell pepper until they soften.
Add the spinach and let it wilt.
Pour the beaten eggs over the vegetables and let the omelette set gently over low heat.
Spread the cottage cheese over the omelette, sprinkle with spring onion and chili flakes, and fold the omelette in half before serving warm.
A fluffy omelette full of vegetables with a subtle Asian twist. Softly cooked eggs, crunchy vegetables, and fresh herbs make this a warm, nutritious meal.
Serving Tip
Serve the omelette straight from the pan to keep it soft and fluffy.
Storage Tip
This omelette is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.