Leave aside the sunny-side ups and scrambled eggs – here’s a new take on eggs. Easy, inexpensive, and packed with protein, this fluffy and filling omelette isn’t’ just great for breakfast but also for brunch or dinner
| 1 teaspoon | butter |
| 300 g | spinach, sliced |
| 200 g | button mushroom, sliced |
| 4 | eggs |
| 1 teaspoon | MAGGI® CukupRasa™ |
| 2 teaspoon | butter |
1. Firstly, heat butter in a pan and stir-fry mushrooms until tender and spinach until just wilted. Set aside.
2. Next, whisk the eggs and MAGGI® CukupRasa™ in a bowl.
3. Heat the butter in a frying pan on medium heat. Pour in the eggs and cook for fpr a minute or until the bottom of the omelette is lightly set.
4. Scoop the mushroom and spinach and place it on half of the egg mixture.
5. Finally, gently fold over the other side of the omelette over the filling. Enjoy!
Energy 325 Kcal
Protein 7g
Fat 5g
Carbs 63g
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BEEHOON GORENG MERAH
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6 pax
45 minutes 
