CHEESY MUSHROOM AND SPINACH OMELET
A great breakfast is something I love to make on a weekend morning, but this omelet is easy enough to make that I get those great gourmet flavors on a busy weekday! Treat yourself… it’s a fantastic way to start your day!
What do you normally cook for breakfast? Honestly, most days, I just grab a power or granola bar and call it a day. Mornings are usually fairly hectic here, between my work and getting our daughter ready for school and on the bus, and the last thing I feel like doing is cooking breakfast. But every now and then, I really crave something that’s not only hearty, but healthy. You know, something that will make me feel good the rest of the day. This omelet is just the thing!
Certain kinds can be, but this one is easy peasy! If you can make a quesadilla, you can make this omelet. The only trick is to keep the heat moderately low, and use a rubber spatula to move the eggs around as they cook. Gently pull the sides part of the way in towards the middle, moving around the pan, and swirl the pan to let the uncooked runny eggs on top hit the pan and set up. Once the top is slightly shiny and not really wet, you’re ready to add your toppings, then fold it over.
Start off your day in a tasty way with this cheesy mushroom and spinach omelet. Easy to make, and tastes like you got it from a fancy restaurant!
INGREDIENTS
- 2 Tbsp extra virgin olive oil
- 1 cup cremini mushrooms, thinly sliced
- 1 cup yellow onion, diced
- 1 cup fresh baby spinach
- 1/2 tsp kosher salt, divided
- 4 large eggs
- 1/2 tsp black pepper, divided
- 1/2 cup shredded Gruyere or Swiss cheese
- 2 Tbsp butter, divided
- minced fresh parsley, for garnish
- additional black pepper, for garnish
INSTRUCTIONS
Heat olive oil in large skillet over MED-HIGH heat. Add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season with 1/4 tsp salt and pepper, then stir in baby spinach until wilted.
Transfer mushroom mixture to plate and wipe out skillet. Crack eggs into small mixing bowl with 1 Tbsp water and remaining salt and pepper, and beat with small whisk or fork until blended and a little frothy.
Add 1 Tbsp of butter to skillet and heat over MED to MED-LOW. Add half of beaten egg mixture and stir them around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until eggs are just slightly shiny on top.
Add half of mushroom mixture to one side of the omelet, then sprinkle with 1/4 cup cheese. Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom. Once they are, gently fold it over the filling.
Slide omelet out of skillet and onto plate to serve. Repeat steps 3 and 4 with remaining butter, egg mixture, mushroom mixture and cheese. Serve garnished with minced parsley and extra black pepper if desired.
RECIPE NOTES
Kale can be substituted for the baby spinach.
Feel free to substitute the Gruyere or Swiss for your favorite cheese.
A non-stick or well seasoned stainless steel/cast iron skillet will be the best choice.
Source:thechunkychef.com
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