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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

3 1/2 stars

daneanp
June 06, 2017
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.