This is a pretty basic omelet recipe, that can easily be built on! When I throw spinach and mushrooms in the pan, you could really add any vegetables you desire. Also the cheese can be substituted for cheddar or Parmesan if you prefer those.

Yield: 1 serving

Prep time: 5 minutes

Total time: 15 minutes

Ingredients

3 | large eggs

1 cup | spinach, torn or baby spinach

2 oz | canned mushrooms (can be substituted for fresh, I just had canned on hand)

1 oz | feta cheese

1/8 tsp | dried basil

Salt to taste

Drizzle of olive oil

Directions

  1. Add a drizzle of oil to to a 12 inch non-stick skillet over medium heat.
  2. While the skillet is heating up toss in the spinach and mushrooms. While the spinach and mushrooms are cooking, in a separate bowl crack the 3 eggs and add in the basil and whisk for a minute or so. The more they are whisked the more air will be in the omelet and the fluffier it will be.
  3. Once the spinach is wilted make sure the spinach mushroom mixture is spread out throughout the pan and add the egg over top of the mixture.
  4. Leave the omelet to cook for 3-4 minutes, when it is just the top layer that is uncooked, you can push back the sides and have the runny layer fill in the gaps.
  5. Cook for another 1-2 minutes than add the cheese to one half of the omelet. In order to flip the omelet in half run a spatula around the edges of the side you intend to fold, and then fold the omelet in half.
  6. Cook on each side for another 1-2 minutes, and then serve!

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