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Mushroom and Spinach Omelet

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Hands-on time 20 mins
Total time 20 mins
Yield

Serves 4 (serving size: 1/2 omelet)

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.

Ingredients

  • 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

Nutrition Information

  • calories 244
  • fat 16 g
  • satfat 5.5 g
  • monofat 6.9 g
  • polyfat 2.5 g
  • protein 16 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 380 mg
  • iron 4 mg
  • sodium 591 mg
  • calcium 96 mg

How to Make It

  1. 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.

  2. 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.