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
frozen spinach, thawed and squeezed dry
cremini mushrooms, sliced
salt, to taste
pepper, to taste
sharp cheddar, shredded
In This Recipe
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.