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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.

David Bonom
Recipe by Cooking Light May 2015

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

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4 (serving size: 1/2 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

244 calories; fat 16g; saturated fat 5.5g; mono fat 6.9g; poly fat 2.5g; protein 16g; carbohydrates 11g; fiber 3g; cholesterol 380mg; iron 4mg; sodium 591mg; calcium 96mg.
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