I usually do some sort of egg dish on the weekend. This time it was cilantro and egg omelet with onion, peppers, mushrooms, spinach and cheese filling.
I made the filling first by sautéing onions, peppers and mushrooms, to which I added spinach and then enough shredded melting cheese to make a bit of a cheesy sauce.
The omelet was made with eggs beaten with salt, a dribble of water and cilantro leaves. After pouring the beaten eggs into the pan I scrambled them a bit then smoothed over the top with the back of a spatula, evenly distributing the uncooked part of the eggs.
Usually when I flip an omelet or frittata in a large (12″) pan I will slide it out onto a plate or the inverted lid and turn it back into the pan, but this time it flipped nicely with a spatula.
The omelet was folded over the filling and transferred onto a plate. Oven roasted tomato and tomatillo salsa went well with this omelet.