Japanese Spinach and Mushroom Miso Omelette
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 20 min · vegetarian, gluten-free, dairy-free, keto, low-carb
216 cal
14g protein
4g carbs
16g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1 cup Fresh spinach
- 1/2 cup Shiitake mushrooms
- 1 tbsp Miso paste
- 1/2 tbsp Sesame oil
- to taste Salt
- to taste Black pepper
- 1 stalks Green onions
Method (tap to check — screen stays awake)
- Wash the spinach, mushrooms, and green onions thoroughly. Slice the mushrooms and chop the green onions finely.
- In a small bowl, whisk the eggs with a pinch of salt and pepper. Mix in the miso paste until well combined.
- Heat sesame oil in a non-stick skillet over medium heat. Add the mushrooms and cook for 2-3 minutes until tender.
- Add the spinach to the skillet and cook until wilted, about 1-2 minutes.
- 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.
- Gently fold the omelette in half or serve flat, garnished with chopped green onions.
- 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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