Mushrooms and spinach are two delicious and low-calorie ingredients that make for the best filling in this classic diner-style omelette. We use shredded cheddar cheese for extra flavor but you may keep it leaner by removing it!.
Add the eggs into the bowl with the chives and whisk until the whites and yolks are well incorporated. Lightly season with salt and black pepper and set them aside.
Preheat the pan to 375°F/ 190°C (medium-high). Once preheated, add the butter and allow it to fully melt.
Cook the mushrooms for about 2 minutes or until lightly golden brown.
Stir into the pan and cook for about 1-2 minutes or until the spinach begins to wilt.
Evenly distribute the eggs over the spinach and mushrooms.
Lower the temperature to 325°F/ 160°C (medium),and allow the eggs to set slightly without stirring for 1- 2 minutes.
Evenly distribute the cheese over one of the halves of the omelette.
Fold the half free of cheese over the cheesy side.
Cook on the fist side for 20-30 seconds, and press gently.
Flip the omelette on its other side and finish cooking for 20-30 seconds or until the cheese looks fully melted.
Turn the burner off, and enjoy this omelette with your favorite garnish and sides.
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