Servings |
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- 3 Large eggs
- 6-8 Mini Roma tomatoes Diced
- 1 Handful Baby Spinach
- 1 Bunch Dill Roughly chopped (be generous)
- 3 Mushrooms Thinly sliced
- 1/4 Cup cheese Grated
- 1/2 Spanish onion Thinly sliced
- 2 Tbsp sour cream
- Salt and pepper To taste
- EVOO For frying
Ingredients
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- Crack the eggs into a bowl and whisk, then mix in cheese
- In a pan with EVOO on low heat, add all ingredients except sour cream.
- Allow to sit on a gentle heat until cooked most of the way through, with some moisture rising to the surface.
- Add dollops of sour cream across the omelette and allow to melt a little before folding the omelette in half. Allow to remain on heat until cooked through. Serve hot or cold.