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Image © Maplewood Road
$1.42 per serving
1 likes
Ready in 20 minutes
Spoonacular Score: 2% 
Spinach Mushroom Omelette with Parmesan is a gluten free and primal hor d'oeuvre. This recipe serves 2. One portion of this dish contains approximately 4g of protein, 3g of fat, and a total of 53 calories. For $1.42 per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user maplewoodroad. If you have mushrooms, olive oil, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 20 minutes. Users who liked this recipe also liked Spinach, Mushroom, and Sun-Dried Tomato Omega-3 Omelette, Mushroom Omelette , How to make Mushroom Cheese Omelette, and Mushroom Omelette , How to make Mushroom Cheese Omelette.
Sparkling Wine are great choices for Omelet. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate.
Candoni Moscato is fruity and fragrant, with aromas of fresh nectarine and honey, followed by sweet and refreshing flavors of ripe peach and apricot. Its sweetness and acidity are perfectly balanced by the low-alcohol content and light bubbles. PairingsThe harmonious combination of crispness and fruitiness makes it a perfect accompaniment to pastries, cakes, fruit salads, desserts, cheesecake, and spicy dishes. Also delicious with ice cream, or on its own as an accompaniment to conversation among friends. Combine it with fresh squeezed orange juice for delicate Mimosa or try our refreshing Candoni Sweet Cocktail.
» Get this wine on Wine.com
Read the detailed instructions on Maplewood Road
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.
Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.
If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.
You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.
Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.
Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)
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gluten-free
primal
