This one is for the youth. A veggie-stuffed omelet, it's easy and satisfying - can be enjoyed for breakfast, lunch or supper— It’s jam-packed with good-for-you veggies and hearty enough to last you until your next meal when served with a side salad. Now there is no reason to say you can't cook for yourself -*WINK*

Prep Time: 10 Mins | Total Time: 30 Mins | Yield: Serves 4 (serving size: 1/2 omelet)

INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped shallots
• 3 garlic cloves, minced
• 1 package sliced white mushrooms (226g)
• 1 thyme sprig
• 170g fresh baby spinach
• 3/4 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 8 large eggs, divided
• 1 tablespoon butter, divided

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DIRECTIONS

• Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
• Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates.
• Remove mixture from pan; discard thyme sprig. Wipe pan clean.
• Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk.
• Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat.
• Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan.
• Cook 1 minute or until center just begins to set but is still very soft. Arrange half of mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half and enjoy.

Source/Credit: Recipe by Myrecipes.com