Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar
I fed the kids leftovers for lunch today, but I needed to come up with something for my lunch, and after looking through the fridge, I made this recipe for a thin omelet with sautéed mushrooms, ham, spinach, and extra sharp cheddar. The omelet is delicate and delicious–seriously so good! This easy omelet recipe pairs nicely with fruit salad, crispy hash browns, and twisted bacon.
Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar
Ingredients:
- 1 tbsp butter
- 3 button mushrooms, sliced
- 1-2 eggs, well-beaten (I used one for mine)
- 1 tbsp milk
- Sea salt and freshly cracked pepper, to taste
- A dash of crushed red pepper flakes
- 1 slice of Canadian bacon, diced
- 2 tbsp baby spinach, chopped
- Extra-sharp white cheddar cheese, shredded
How to Make a Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar
Heat the butter in an ovenproof large 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, then spray it with olive oil 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. 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.
Equipment
- Ovenproof Large Skillet
Ingredients
- 1 tbsp butter
- 3 mushrooms sliced
- 1-2 eggs well-beaten (I used one egg)
- 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
Instructions
- Heat the butter in an ovenproof large skillet over medium heat. Add the mushrooms once the pan is hot. Cook, stirring occasionally, for 2-3 minutes until tender.
- Clean the skillet out, then spray it with olive oil 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. 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.
On a Side Note:
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 have been fun and tasty. The kids love having fresh snow and no school–and I do too!!
I loved snow days too, when I was a kid. Once I got old enough to have a job and have to drive in it… not so much 🙂 Love the idea of thinner omelet too… I am not a huge fan of them because they are always made so thick.
Omelets for me are all about the filling, so I know I’d love this ratio of filling:egg!
I LOVE a good omelet! And I will say, my usual combination of bell peppers, bacon, and cheese is getting a little stale. Thank you for the change of pace!
You had me at the word omelet – looks delicious Pam.
Estos omelettes estàn de lujo realmente irresistible,hugs,hugs.
This omelet looks pretty fabulous, especially with those mushrooms!
We all ready have school called off for tomorrow! I’m going to have to get creative with some meals too. An omelet sounds perfect.
Make your hubby eat egg beaters. Really, he won’t know with all of your fabulous flavors there. Mine hadn’t figured it out in 2 years. He hates plain egg whites – says they taste like dishwater – but likes egg beaters. I like the idea of putting the skillet under the broiler with the handle out. It would make the moving of the skillet a lot easier.
Sounds like a very delicious omelet. One of my favorite things for lunch.
Great lunch!
I’m glad you and the kids enjoyed the snow day!
This is great for any meal!
those eggs are crazy thin–i’m impressed! i hardly ever make omelets and opt for scrambles instead, but there’s no denying how special this one is!
this is just great! i can totally eat that even for dinner!
My spouse and I absolutely love your blog and find nearly all of your post’s to be exactly what I’m looking for.
can you offer guest writers to write content for you personally?
I wouldn’t mind creating a post or elaborating on a few
of the subjects you write in relation to here. Again, awesome blog!
Thank you for your kind words – I am glad you and your spouse like my site. I don’t have guest writers on my site. I strictly post the recipes I make for my family. Thanks for the offer.
Pam