Thin Omelet with Caramelized Onions, Sautéed Mushrooms, Ham, Spinach, and Brie

Do you ever create a recipe simply because you are craving something? While at the gym this morning, I couldn’t stop thinking about caramelized onions. When I got home, I decided to make a 1-egg thin omelet with caramelized onions, sautéed mushrooms, ham, spinach, and brie, since I had a bit of the leftover ham and brie from the brie, ham, and spicy mango jelly grilled cheese sandwiches. Although it took 25 minutes to cook the onion, it was well worth the wait. The sweetened caramelized onions made a nice base for the extra-thin omelet, and the mushrooms, ham, and spinach made the omelet hearty. I loved the creamy, melted brie over everything.

Thin Omelet with Caramelized Onions, Sautéed Mushrooms, Ham, Spinach, and Brie

Ingredients:

• 2-3 tsp olive oil or butter, divided
• ½ small yellow onion, sliced thinly
• 4-5 mushrooms, sliced
• 1-2 eggs, well-beaten
• ½ tbsp milk
• Sea salt and freshly cracked pepper, to taste
• 1 slice of ham, diced
• A handful of baby spinach
• 1-2 tbsp brie cheese, chopped

How to Make a Thin Omelet with Caramelized Onions, Sautéed Mushrooms, Ham, Spinach, and Brie

Heat two teaspoons of olive oil in a large ovenproof skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 25-30 minutes, or until golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onions start to get dry, add a little water to moisten them.  

Remove the caramelized onions from the large ovenproof skillet; set aside. Add the last teaspoon of olive oil over medium heat, then add the mushrooms once the skillet is hot. Cook, stirring occasionally, for 2-3 minutes until tender.

Add the 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.

Heat the large ovenproof skillet over medium-low heat, then spray it with cooking spray. 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 caramelized onions and mushroom filling, then top with the brie cheese.

Move the large ovenproof 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 skillet and flip the other part of the egg mixture on top of the veggie mixture.

Slide onto a plate and serve immediately. Enjoy.