A satisfying and easy veggie-stuffed omelet recipe. Now you have no reason to say you can't cook.
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)
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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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.