Spinach omelet with corn and mushroom mixture

Omelet, recipe with spinach and mushroom and vegetable filling. Bright, tasty and fragrant omelet with spinach will easily decorate the table.

Ingredients

• Olive oil - 1 tsp
• Champignon mushrooms (cut into thin slices) - 240 g
• Bulgarian pepper, red (peeled from seeds and cut into small cubes) - 1 pc.
• Frozen corn - 300 g
• Frozen spinach (thawed, chopped) - 300 g
• Eggs - 6 pcs.
• Milk 2% - 1/2 cup
• Salt to taste
• Green onions (finely chopped) - 4 pcs.
• Frying soy sauce - 1/3 cup

Directions

1. Turn on the oven to preheat to 180 degrees. Cover a large baking sheet with foil, leaving 5 cm edges on each narrow side. Sprinkle some vegetable oil over the foil.
2. Heat olive oil in a large skillet over medium-high heat. Pour mushrooms and bell peppers into the pan, cook, stirring occasionally, until vegetables are soft, about 6 minutes. Then add corn and fry, stirring occasionally, for 2 minutes. Remove the pan from the stove.
3. Place the spinach and egg yolks in a blender and pour in the milk. Pulse until smooth. In a large bowl, beat the egg whites with 1/4 teaspoon salt with a mixer on high speed until firm and fluffy. Using a spatula, gently mix the contents of the blender into the protein mass. Pour the resulting mixture into a prepared baking sheet, level with a spatula into an even layer. Place the baking sheet in the oven and bake the spinach omelet for 10 minutes. Gently grab the foil by the edges, remove the omelet from the baking sheet and place on the table.
4. Put the pan with the mushroom mixture on high heat again, add the green onions and soy sauce. Cook the mixture, stirring occasionally, for about 1 minute. Draw a long spatula or knife between the foil and the omelet. Transfer 1/4 cup of the mixture from the pan to a bowl, and put the rest on the omelet layer, flatten with a spoon. Roll the spinach omelet into a roll and place on a plate. Place the reserved corn mixture on top of the omelet.