Spinach Mushroom Omelet

Ingredients

• 3 standard eggs
• 1 pinch salt
• 1 pinch ground black pepper
• 2 tbsp milk
• 2 tbsp butter
• 1 heaping handful of fresh spinach
• ⅔ cup baby bella mushrooms
• ½ red onion
• ½ cup aged cheddar cheese
• ¼ tsp paprika

Steps

1. In a large bowl, whisk the eggs, salt, pepper, nutmeg and milk, until even and glossy.
2. Heat the skillet over medium heat.
3. Add half the butter, tilting the skillet in a circular motion to coat evenly.
4. Add the paprika, mushrooms, and onions.
5. Sauté until lightly browned.
6. Add the spinach.
7. Toss for 30 seconds, or until slightly wilted, but still crunchy.
8. Remove the vegetables from the heat.
9. Set aside.
10. Add the remaining half of the oil or butter to the pan over medium heat.
11. Coat evenly.
12. Lower the heat.
13. Pour the egg mixture into the skillet, swirling the pan to ensure an even, creamy layer of eggs.
14. Heat until the eggs have begun to set, with some fluff on top.
15. Top the egg layer with the vegetables, distributing the vegetables evenly.
16. Sprinkle the cheese evenly on top.
17. Gently push the omelet edges half a centimeter toward the center of the skillet with two spatulas, making sure not to break it.
18. Turn the heat off.
19. Use the spatulas to carefully lift/pull half the omelet off the skillet and fold it over the other half.
20. Carefully move the entire omelet onto a plate.
21. Serve.