Creamy Spinach Quiche

Name: Creamy Spinach Quiche
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 3 pcs egg; 30g spinach; 50g Tricholoma; 10ml olive oil; 5g pepper; 1 head garlic; 60ml cream; 30ml butter; 5g Goat cheese

by cookingsweetie

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

The weather in Sydney has been very good recently, with a slight breeze blowing, and the temperature is just right. Yes, I was slandered by the pea cheese Omelette I had for breakfast yesterday in my sleep. I really can't forget how much I can't forget.
Think about it, too. Who doesn't love a nutritious and delicious breakfast that can be easily served in 10 minutes? ! No wonder it is a French breakfast starter. Today, it's better to have a creamy spinach mushroom Omelette, returning to my always beloved milk flavor.

Ingredients

3 pcs Egg
30g Spinach
50g Tricholoma
10ml Olive Oil
5g Pepper
1 head Garlic
60ml Cream
30ml Butter
5g Goat Cheese

Creamy Spinach Quiche

1. Pour olive oil in a frying pan to preheat, chopped garlic and pour into the frying pan together with the mushrooms. Fry on medium-high heat for about 4 minutes until the mushrooms start to soften. Add spinach and continue to fry for about 1 minute. Sprinkle pepper and butter, and set aside

2. In another bowl, beat the eggs and cream until smooth. Add butter to a medium-sized frying pan, wait for the butter to soften, and pour in the egg juice. Heat over medium heat. When the egg juice is solidified and no longer flowing, move the omelet to the plate