Spinach and Mushrooms Folded Omelette
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!.
Prep
Prepare the Eggs
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.
- Chives(thinly sliced)2 tsps.
- Eggs2
- Kosher Saltas needed
- Black Pepperas needed
Cooking Steps
1. Preheat the Pan and Add the Butter
Preheat the pan to 375°F/ 190°C (medium-high). Once preheated, add the butter and allow it to fully melt.
- Unsalted Butter1 Tbsp.
2. Add and Begin Cooking the Mushrooms
Cook the mushrooms for about 2 minutes or until lightly golden brown.
- Button Mushrooms(thinly sliced)3
3. Add and Cook the Spinach
Stir into the pan and cook for about 1-2 minutes or until the spinach begins to wilt.
- Fresh Spinach2 cups
4. Pour the Prepared Eggs into the Pan
Evenly distribute the eggs over the spinach and mushrooms.
- Prepared Eggs2
5. Lower the Temperature and Begin Cooking the Eggs
Lower the temperature to 325°F/ 160°C (medium),and allow the eggs to set slightly without stirring for 1- 2 minutes.
6. Sprinkle the Cheese
Evenly distribute the cheese over one of the halves of the omelette.
- Shredded Cheddas Cheese¼ cup
7. Fold the Omelette
Fold the half free of cheese over the cheesy side.
8. Continue Cooking the Omelette
Cook on the fist side for 20-30 seconds, and press gently.
9. Flip and Finish Cooking the Omelette
Flip the omelette on its other side and finish cooking for 20-30 seconds or until the cheese looks fully melted.
10. Serve as Desired
Turn the burner off, and enjoy this omelette with your favorite garnish and sides.
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