Spinach & Mushroom Omelet

There is no way around it. Things taste better with butter. Same goes for cheese. I choose to use them in moderation (most of the time). This morning I used both in the making of an omelet, and it was delicious!

The filling was made by sautéing onions, red bell pepper, mushrooms and spinach in a little olive oil and a little butter. (There was a little restraint there).

omelet

omelet

omelet

omelet

 

I cooked the beaten eggs in a little more than a tablespoon of melted butter (total lack of restraint) in a 12 inch skillet. I stirred the eggs until they were partially scrambled then spread them evenly in the pan and let them finish cooking at low heat.

omelet

 

Feta and shredded cheddar cheese were judiciously (I think) scattered on top of the eggs.

omelet

omelet

 

The spinach and mushroom filling was then piled on top and I attempted to wrap the omelet around it. It was a large omelet and it was with some difficulty that I rolled it (sort of) and transferred it to a plate. It wasn’t real pretty, nor was it low in fat, but it sure was delicious!

omelet

omelet

 

By the way, what you see oozing from under the omelet is not butter. It’s liquid from the spinach filling.

omelet



 


12 thoughts on “Spinach & Mushroom Omelet

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