Mushroom & Spinach Omelet
Ingredients
- 4 oz Fresh Mushrooms sliced
- 3 Tbs Butter or Margarine divided
- 2 Tbs Minced Onion
- 4 large Eggs
- 1 Tbs Grated Parmesan Cheese
- 1/4 tsp Salt
- 1/4 tsp Oregano Leaves crushed
- 1/8 tsp Ground Black Pepper
- 1/2 cup Spinach cooked & chopped
Instructions
- Rinse, pat dry and slice mushrooms (makes about 1 ¼ cups); set aside.
- In a medium skillet melt 1-T.
- butter.
- Add mushrooms and onion; sauté until golden, about 5 minutes; remove from skillet.
- In a mixing bowl combine eggs, salt, oregano and pepper.
- In the skillet used to sauté mushrooms, melt remaining 2-T.
- butter.
- Pour in egg mixture.
- Cook over moderate heat letting uncooked egg run under the cooked portion.
- When almost set, top with mushroom mixture and spinach.
- Sprinkle with Parmesan cheese.
- Place skillet under a preheated moderately hot broiler until top of omelet is set.
- Turn out onto a plate and serve.
Nutrition values
Calories: 338.9 kcal