Omulet with Tanba-Shimeji and spinach

Japanese loves champignons. We eat various kinds of champignons. Tanba-Shimeji is sometimes called Field Champignon. It has little bitterness and includes a lot of taste ingredients. And it is juicy and is tough. I love it. Pour 1 tea spoon of olive oil into the pan and warm it. And saute spinach and a field champignon, then add an egg. The seasoning is salt and black pepper. I ate it with apple and ginger bread and cafe latte for breakfast. Very good.

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