Let me start by saying, mushrooms are not for everyone. It’s in this spirit that I bring you this omelette. The beauty of it is that you can change out the mushrooms for other vegetables or leave them in. You can add other ingredients such as bacon, or bacon. It’s completely up to you. To be quite honest with you, I made this omelette for dinner one night because it was quick, easy, and I had a bag of spinach and a container of mushrooms I needed to use up. Omelettes are not only delicious, but packed with protein and nutrients. Oh, and a little bit of cheese.
Start by melting butter with a little bit of olive oil.
Add onions and mushrooms. Cook for about 3-4 minutes.
Add spinach and cook until wilted.
Remove sauteed vegetables from the pan. Set aside.
In same pan, melt more butter.
Meanwhile, crack eggs into a bowl and beat with a fork or whisk until light and fluffy.
Pour into heated pan when butter has melted. Let sit for about 3-4 minutes.
Add cheese and sauteed vegetables on one half of the omelette. Let sit for another 3-4 minutes for eggs to cook and cheese to melt.
Fold omelette in half.
4 oz mushrooms, sliced
1/2 medium onion, diced
6 oz of baby spinach
4 Tablespoons butter (divided)
2 Tablespoons olive oil
1/3 cup shredded gruyere cheese
In a frying pan, melt 2 Tablespoons butter and 2 Tablespoons olive oil. Add mushrooms and onion and cook for about 3-4 minutes. Add baby spinach and cook until wilted. Remove from heat and set aside. In same frying pan, add remaining butter and melt. Meanwhile, in a small bowl, crack eggs and beat with a whisk or fork until light and fluffy. Pour into heated pan with melted butter. Let set for about 3-4 minutes. Add shredded cheese and sauteed vegetables on one half of the omelette. Let set for another 3-4 minutes until eggs are cooked and cheese is melted. Fold in half and serve immediately.