A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery.
1 tablespoon extra-virgin olive oil
1/2 cup chopped shallots
3 garlic cloves, minced
1 (8-ounce) package sliced white mushrooms
1 thyme sprig
6 ounces fresh baby spinach
3/4 teaspoon kosher salt, divided
3/8 teaspoon freshly ground black pepper, divided
8 large eggs, divided
1 tablespoon butter, divided
How to Make It
Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates. Remove mixture from pan; discard thyme sprig. Wipe pan clean.
Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk. Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Arrange half of mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half.
Good basic recipe. But an omelet without cheese? I cut back on the butter and added some shredded sharp cheddar. It is a good idea to make the mushroom/spinach mix ahead and let it drain on some paper towels to soak up any excess liquid which prevents the eggs from seeming runny.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!