Salmon, Spinach And Mushroom Omelet - cooking recipe

Ingredients

12 None eggs
3/4 cup milk
2 tbsp chopped fresh flat-leaf parsley
3 tbsp vegetable oil
4 oz mushrooms, sliced
1 cup baby spinach leaves
7 oz sliced smoked salmon, cut into thin strips

Preparation

Beat the eggs and milk in large bowl. Stir in the chopped parsley and season with salt and freshly ground black pepper. Heat 2 tsp of oil in a small nonstick skillet on high heat. Cook the mushrooms for 1-2 mins. Remove from skillet.
Wipe skillet clean. Heat 2 tsp of oil in skillet on medium heat. Add one-quarter of the egg mixture to the hot pan. Cook gently for 2-3 mins drawing the uncooked egg towards the center of the pan with a spatula. Top with 1/4 of the mushrooms and 1/4 of the spinach leaves. Cook for a further few mins until the egg is just set. Remove omelet to a serving plate; keep warm.
Cook another three omelets with the remaining oil, egg mixture, mushrooms and spinach. Top the hot omelets with the salmon strips and sprinkle with freshly ground black pepper.