Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar

Name: Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar
Yield: 1 serving
Ingredients: 1-2 tsp olive oil; 2-3 mushrooms; 1-2 eggs; 1 tbsp milk; Sea Salt and Freshly Cracked Pepper; Dash of crushed red pepper flakes; 1 lice of Canadian Bacon; 2 tbsp baby spinach; extra sharp white cheddar cheese

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Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

1-2 tsp olive oil
2-3 mushrooms sliced
1-2 eggs I used one for mine
1 tbsp milk
Sea Salt and Freshly Cracked Pepper to taste
Dash of crushed red pepper flakes
1 lice of Canadian Bacon diced
2 tbsp baby spinach chopped
extra sharp white cheddar cheese shredded

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Instructions

Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms once the pan is hot. Cook, stirring occasionally, for 2-3 minutes until tender. Add the crushed red pepper flakes, ham, and spinach to the skillet and continue cooking for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.
Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium-low and turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with the egg.
Once your egg is starting to set, spoon on the mushroom filling then top with the shredded cheese. Move the skillet to the oven and place it on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so.
Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.