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

We’ve  had snow and  freezing rain for the last few days which makes the snow covered roads pure ice and very dangerous to drive on. Needless to say, we have stayed home, read a lot, watched movies, baked cookies, played in the snow, had a few snowball fights, took walks, and relaxed. I’ve been cooking lots of simple and comforting old favorites, which has been fun and tasty. The kids love having  fresh snow and no school – so do I!!

I fed the kids leftovers for lunch today but  I needed to come up with something for my lunch. I found 1 egg, a couple of mushrooms, a piece of Canadian bacon, and a hunk of extra sharp white cheddar in the refrigerator so I decided to make an omelet. I like my omelets very thin so I cook them with one egg; my husband on the other hand, prefers a thicker egg layer so I make his with two eggs. I did a quick sauté of mushrooms, ham, and spinach then made a thin egg omelet and topped it with extra sharp cheddar omelet . The omelet is delicate and delicious – seriously so good! I’ll be making this again soon.

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 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 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.

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

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 slice of Canadian bacon, diced
2 tbsp baby spinach, chopped
Extra sharp white cheddar cheese, shredded

Directions:

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 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 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.

Recipe and photos by For the Love of Cooking.net