Prep 10 mins
Cook 10 mins
From a German website; it is a veggie omelet.
Make and share this German Spinach Omelet recipe from Food.com.
- 4 eggs
- 1⁄4 teaspoon salt
- 1 teaspoon pepper
- 1⁄4 teaspoon nutmeg (start with a pinch reviews say 1/4 teaspoon is too much)
- 4 tablespoons milk
- 1 tablespoon butter
- 1⁄4 cup bell pepper, diced
- 1⁄2 cup mushroom, sliced
- 1⁄2 cup spinach
- 4 slices rye toast
- Mix eggs with salt, pepper, nutmeg, and milk.
- Melt butter.
- Cook in smaller saute pan with lid cause they want it to be tall.
- Add bell peppers; saute.
- Add mushrooms saute.
- Add eggs; stir once.
- Add spinach.
- Cover with lid ajar.
- Cook on low.
- Cook until semi solid (you dont have to do this step).
- Serve like pizza with rye toast.
This was delicious! I would have given it 5 stars but for the direction...I cooked the omelet in a 10 inch pan...not sure if it was the correct size...but seemed to work ok...I also chopped up my spinach...you really need to like nutmeg because it is a dominate flavor...if you don't really care for it I would omit it or use less of it...now I need to find out from my German MIL if she has ever had a spinach omelet...Thanks for posting...:)
Scaled back for 1 serve and WOW a great vegie packed omelet for breakfast that I just loved and well I love nutmeg so had no problem using the full amount and maybe even a little more (just sprinkled it on), didn't use a lid on the pan as mine doesn't have one and cooked as I normally do an omelet but did have it split a little when I folded it but that was due to it being packed so full with such delicious vegies. Served with a slice of buttered wholemeal/wholegrain toast for a really filling a delicious breakfast, thank you Dienia B. made for Went To Market.