Veggie Omelet with Mushrooms
Tender eggs folded around sautéed mushrooms and fresh spinach, an earthy breakfast that feels restaurant-worthy on a weekday morning.
Ingredients (serves 2)
- 4 Eggs
- 2 cups Mushroom
- 2 cups Spinach
- 3 tablespoons Butter
- 1 Garlic clove
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Melt 1 tablespoon butter in an 8-inch skillet over medium-high heat and sauté mushrooms until golden, about 5 minutes.
- 2
Add garlic and cook for 1 minute, then stir in spinach until wilted, about 2 minutes. Transfer to a plate.
- 3
Whisk 2 eggs with salt and pepper, add 1 tablespoon butter to the skillet, and pour in eggs.
- 4
Gently stir and push cooked egg to the center until nearly set, about 2 minutes, then add half the mushroom mixture to one side and fold omelet in half.
- 5
Repeat with remaining 2 eggs and mushroom mixture to make a second omelet.
