There is this restaurant in the same building where I work. It serves eggs for breakfast, lunch and dinner. It’s not a diner. It’s a full scale restaurant. And I just love their omelettes. They have different pastas with eggs in them or eggs in sauces. I am not brave enough yet to try all of them. But I love the breakfast. And this omelette is what I normally get every time I am there. it’s so hearty and yummy, it keeps me full for the rest of the day! No kidding! And it has spinach and mushrooms in it. So I have my vegetables and protein in just one dish. I know I don’t need nothing more than it. I wanted to recreate it at home and finally over the weekend, I was able to make it for breakfast. And it was totally worth it. Try to sneak in as many vegetables you can for your picky eaters. If they love eggs, you are good to go! This omelette with toasted English muffins, fruits, juice and coffee. The breakfast of the champions!
Here’s how I made it.
Spinach Mushroom Omelette
4 large eggs
1 cup baby spinach
½ cup sliced mushrooms
Salt and pepper as needed
Oil as needed
A pinch of nutmeg
Heat the skillet on medium high.
Add a tbsp oil and sauté mushrooms until just golden.
Beat eggs with salt and pepper and nutmeg in a bowl.
Add spinach and mushrooms to beaten eggs.
Add another couple tbsp. oil to the same skillet.
Pour eggs in the skillet.
Once the edges are set, push them to the centre and let the uncooked eggs run towards the sides of the skillet.
Fold over, serve.