Shea Butter Mushroom & Spinach Omelette
An omelette made from Mushroom, shea butter, and spinach
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 16 minutes mins
Course Breakfast, Lunch
Cuisine American
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