It's an old favorite, spinach and mushroom omelettes, and rightfully so. Those two ingredients just go well together. Now stir-fry them with bean sprouts and you'll really have something special!
The omelet or omelette has a long pedigree, dating from the 14th century. You can put almost anything into them — and indeed, almost everything edible has been. This variation will allow you to use some of the produce from your garden (in fact, an alternative name for it is garden omelette).
1 tablespoon of oil
2 cups of chopped fresh spinach (stems removed)
1 cup of sliced fresh mushrooms
1 cup of fresh bean sprouts
1/4 cup of sliced green onions
1/8 teaspoon of ground ginger
1 tablespoon of chicken broth or white wine
1 tablespoon of soy sauce
1 teaspoon of cornstarch
2 tablespoons of butter
1/4 cup of water
Heat the oil, in a large skillet or wok, over high heat. Add the spinach, mushrooms, bean sprouts, onion, and ginger. Cook them, stirring constantly, just until the spinach wilts. Then push the vegetables to the side of the pan, combine the chicken broth or wine with the soy sauce and cornstarch, and add the liquid to the skillet. Cook it until it thickens and becomes clear.
Now, remove the pan from the stove, mix the contents together, and keep them warm while you melt 1 tablespoon of the butter, in a 7"-9" omelet pan, over medium heat. Once that's done, beat the eggs and water together until they're well blended and pour half of the mixture into the omelet pan, swirling it so that all of the portions cook evenly. While the top is still moist, spoon half of the vegetables onto the egg mixture and fold the omelet in half. Finally, slide it onto a warmed dinner plate. Repeat the procedure to make a second omelet.