Cheese Spinach Mushroom Soufflé Omelette

Cheese Spinach and Mushroom Soufflé OmeletteIf you were to walk around Canton Ticino recently you would see a large amount of people wearing around with rain boots. The Lake Maggiore has been out of its usual borders since last week and last Saturday was also my first time moving around the town walking on those temporary boardwalks. I admit I found it exciting to see it for the first time because although this is something that happens every few years, I never had a chance to see it since I was either too small and was in school or later, I was away for my studies. It’s humbling to see what little man can do in such circumstances. Fortunately the situation has already been worse than this. Here are a few pictures I wanted to share regarding the past and present floods the region went through. Fortunately from today on, THE SUN IS BACK!

Here are a few pictures I found (the last two are mine, the rest I found on the Internet) of the town of Locarno flooded by water in past and more recent times.

Photo accreditations:

baobab.elet.polimi.it

http://www.ist-en.supsi.ch

liberatv.ch

 

 

Cheese Spinach Mushrooms Soufflé Omelette (Recipe adapted from suissegarantie.ch)

Recipe for 2

Prep time: 10 min

Cook time: 15 min

 

Ingredients

3 eggs

3 tbsp cream

70 g cooked spinach (excess moisture removed)

1 small onion

4-5 chestnut mushrooms

40-50 g Swiss cheese thinly sliced (I used Gruyere)

Nutmeg

Salt and pepper

1 ½ tbsp. butter

 

Recipe:

Finely chop the spinach and the onion and slice the mushrooms.

In a pan melt ½ a tbsp. butter and add the onion to soften for 4-5 min, then add the sliced mushrooms to brown on both sides for another 7-8 min. Once done, remove from the pan and set aside.

Separate the eggs and place the yolks and the whites in two separate bowls. Whisk the egg whites to a peak. Beat the egg yolks until they become frothy, then add the chopped spinach, a little nutmeg and salt and pepper. Take the whisked egg whites and gently fold the into the seasoned yolks.

On a low-medium fire, melt 1 tbsp. butter in the pan you used for the mushrooms and add the egg mix. Cook for 6-7 min then add the mushrooms on top along with the cheese. Cover and cook for another 4-5 min. Serve.