Cilantro Omelet With Spinach & Mushrooms

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.

mushrooms & spinach omelet

mushrooms & spinach omelet

mushrooms & spinach omelet

mushrooms & spinach omelet

mushrooms & spinach omelet

 

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.

mushrooms & spinach omelet

mushrooms & spinach omelet

 

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.

mushrooms & spinach omelet

 

The omelet was folded over the filling and transferred onto a plate. Oven roasted tomato and tomatillo salsa went well with this omelet.

mushrooms & spinach omelet

mushrooms & spinach omelet

mushrooms & spinach omelet

mushrooms & spinach omelet



 


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