Author Notes: The mushrooms at our local farmers market are pretty impressive. Each Saturday we’ll get a different variety to take home and create dishes with. This recipe is traditionally a breakfast or brunch item however it could be served any time of the day, breakfast for dinner anyone? —JennT1981
Serves: 2-4
Ingredients
-
1
tablespoon olive oil
-
5
ounces frozen spinach, thawed and squeezed dry
-
8
ounces cremini mushrooms, sliced
-
1
pinch salt, to taste
-
1
pinch pepper, to taste
-
1/4
teaspoon dried oregano
-
1/4
teaspoon nutmeg
-
1/4
teaspoon paprika
-
1/8
teaspoon cayenne pepper
-
2
tablespoons unsalted butter
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4
eggs
-
1/4
cup milk
-
1/2
cup sharp cheddar, shredded
Directions
- In a medium skillet heat oil over medium and add spinach.
- Cook 2 to 3 minutes stirring often.
- Add mushrooms and season with salt, pepper, oregano, nutmeg, paprika and cayenne.
- Cook another 3 to 5 minutes until tender.
- Remove from heat and set aside.
- Beat eggs and milk until combined.
- Melt butter over medium heat in a small non-stick skillet and add omelet batter.
- Continue to cook tipping pan and lifting edges allowing raw egg to drip beneath.
- When shape take form and it’s only slightly wet on top layer in spinach and mushroom mix along with cheddar then fold in half.
- Cook another 1 to 2 minutes, flip and cook another 1 to 2 minutes to steam the filling and melt the cheese.