Shea Butter Mushroom & Spinach Omelette



Shea Butter Mushroom & Spinach Omelette

An omelette made from Mushroom, shea butter, and spinach
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 16 minutes
Course Breakfast, Lunch
Cuisine American
Servings 2 People


  • Frying Pan
  • Wooden Spatula
  • Food Flipper


  • 2 Tsp Skin Gourmet Raw Shea Butter
  • 1 Cup Mushrooms Sliced
  • 1 Tsp Garlic Powder
  • ½ Tsp ground black pepper
  • 1 Tsp Salt
  • 1 Cup Baby Spinach Washed
  • ¼ Cup Cooking Cream
  • 4 Medium Eggs Beaten


  • Heat 1 teaspoon shea butter in a frying pan over medium heat. Add the mushrooms, garlic powder, black pepper, salt and sauté for a minute.
  • Add the baby spinach, stir, then add cooking cream and let it wilt for a minute.
  • Heat 1 teaspoon shea butter in a pan, add the beaten eggs and let it fry for 4 minutes.
  • Add the sautéed mushroom and spinach on one side and flip the other side over.
  • Shea butter mushroom and spinach omelette ready to serve.


Keyword Eggs, Mushroom, Omelette, Shea Butter, Spinach

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