Helena and Stephen found a little time in the middle of their short visit to Turku and all their wedding preparations to come to Helsinki, ah! We had breakfast, went to Suomenlinna with friends from here and there, burned in the sun, had some seriously inspiring and heartening conversations, ate at Street Gastro.. On the morning before they left omelette tasted especially good so I thought I'd finally share the recipe (though I never had one).
SPINACH MUSHROOM OMELET(serves 2-3)
6 organic eggs
6 tablespoons milk
about 200g fresh spinach
150-200g fresh mushrooms
coconut oil for frying (gives such a lovely, subtle taste)
Cut mushrooms into halves if their small and quarters if they're big. Fry them on a dry pan on medium heat until they've lost much of their liquid. Sprinkle with olive oil and lemon pepper (Santa Maria has got an excellent lime pepper!) and fry until golden. Set the mushrooms aside to wait. Crack the eggs in a bowl, pour in the milk and mix lightly with a fork. Rinse the spinach well in a colander and fry on a dry pan on medium heat for a couple of minutes or so until the spinach has wilted (become soft). Season generously with salt and a touch of black pepper. Turn the heat up (you want to fry the omelette quickly so it won't dry), add coconut oil to the pan and pour in the egg mix. Season with salt. Let the omelette fry a moment without stirring until it sets just a little, then push it around gently with a spatula. Turn in big chunks. The omelette is ready when it's just set (but of course you can let it get all brown if you like it that way). Throw in the mushrooms and serve straight away. Grate parmesan on top if you like.