Japanese Spinach and Mushroom Miso Omelette

Japanese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup Shiitake mushrooms
• 2 tbsp Miso paste
• 1 tbsp Sesame oil
• to taste Salt
• to taste Black pepper
• 2 stalks Green onions

Method

1. Wash the spinach, mushrooms, and green onions thoroughly. Slice the mushrooms and chop the green onions finely.
2. In a small bowl, whisk the eggs with a pinch of salt and pepper. Mix in the miso paste until well combined.
3. Heat sesame oil in a non-stick skillet over medium heat. Add the mushrooms and cook for 2-3 minutes until tender.
4. Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
5. Pour the egg mixture over the vegetables in the skillet, spreading evenly. Cover and cook on low heat for about 5 minutes until the eggs are set.
6. Gently fold the omelette in half or serve flat, garnished with chopped green onions.
7. Serve hot, optionally with a side of sliced avocado for extra fats.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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