Mushroom And Spinach Omelet

Recipe Ingredients

4 oz	113g	Fresh mushrooms - sliced
3 tablespoons	45ml	Butter or margarine - divided
2 tablespoons	30ml	Minced onion
4 tablespoons	60ml	Eggs (large)
1 tablespoon	15ml	Grated Parmesan cheese
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Oregano leaves - crushed
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 cup	73g / 2.6oz	Chopped cooked spinach

Recipe Instructions

Rinse, pat dry and slice mushrooms (makes about 1 1/4 cups); set aside. In a medium skillet melt 1 tablespoon butter. Add mushrooms and onion; saute until golden, about 5 minutes; remove from skillet.

In a mixing bowl combine eggs, salt, oregano and pepper.

In the skillet used to saute mushrooms, melt remaining 2 tablespoons 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.

This recipe yields 2 servings.

Source:
The Mushroom Council at http://www.mushroomcouncil.com

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