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Author Notes: The mushrooms at our local farmers market are pretty impressive. Each Saturday we'll get a different variety to take home and create dishes with. This recipe is traditionally a breakfast or brunch item however it could be served any time of the day, breakfast for dinner anyone? —JennT1981
- 1 tablespoon olive oil
- 5 ounces frozen spinach, thawed and squeezed dry
- 8 ounces cremini mushrooms, sliced
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1/4 teaspoon dried oregano
- 1/4 teaspoon nutmeg
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 4 eggs
- 1/4 cup milk
- 1/2 cup sharp cheddar, shredded
- In a medium skillet heat oil over medium and add spinach.
- Cook 2 to 3 minutes stirring often.
- Add mushrooms and season with salt, pepper, oregano, nutmeg, paprika and cayenne.
- Cook another 3 to 5 minutes until tender.
- Remove from heat and set aside.
- Beat eggs and milk until combined.
- Melt butter over medium heat in a small non-stick skillet and add omelet batter.
- Continue to cook tipping pan and lifting edges allowing raw egg to drip beneath.
- When shape take form and it’s only slightly wet on top layer in spinach and mushroom mix along with cheddar then fold in half.
- Cook another 1 to 2 minutes, flip and cook another 1 to 2 minutes to steam the filling and melt the cheese.
- This recipe was entered in the contest for Your Best Mushrooms
- This recipe was entered in the contest for Your Best Spinach Recipe
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