Spinach Duxelles Omelet

November 13, 2014
0 Ratings
  • Serves 4
Author Notes

This is a quick and easy week night dinner. I've tried it with other vegetable combinations, but this is my favorite. Be sure to cook the vegetable mixture down almost until it sticks (there should be some browned bits on the bottom of the pan) to concentrate the flavor. —luvcookbooks

What You'll Need
  • 1 large shallot, minced
  • 8 ounces mushrooms, chopped
  • 1 bunch spinach, cut into ribbons
  • salt and pepper
  • a few shavings of whole nutmeg or a sprinkle of ground nutmeg
  • 3 ounces of creamy, tangy cheese, sliced into thin pieces
  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 8 eggs, beaten
  1. Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a frying pan. Add the shallots with a bit of salt and pepper. When the shallot softens, add the mushrooms and cook them over medium heat until they are starting to get dry. Add the spinach ribbons and nutmeg. Continue to cook until the mixture almost sticks to the bottom of the pan and starts to brown in spots. Taste for seasoning.
  2. Melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil in another frying pan. Pour in about half of the egg mixture. Lift the cooked edges to let the uncooked egg flow underneath and cook. When the top is still wet but there is not enough uncooked egg to flow underneath the cooked part, spoon the mushroom mixture over the egg. Put the thin slices of cheese evenly over the top of the mushroom mixture. Pour over the remaining eggs and bake at 375 for 10-15 minutes. The top will just stop looking wet when it is finished.
  3. Cut into four slices and serve with a salad, toast and a glass of wine. Enjoy!

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