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, all I could think about is caramelized onions. Seriously. 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 I made on Sunday. 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–it made this lunch extra delicious.
How to Make a Thin Omelet with Caramelized Onions, Sautéed Mushrooms, Ham, Spinach, and Brie
Heat two teaspoons of olive oil in a sauté pan 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 onion starts to get dry, add a little bit of water to moisten them up. You can also add more olive oil if you prefer.
Remove the caramelized onions from the sauté pan; set aside. Add the last teaspoon of olive oil over medium heat then add the mushrooms once the pan 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 a non-stick pan 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 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 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
Ingredients
- 2-3 tsp olive oil divided
- ½ small yellow onion sliced thinly
- 4-5 mushrooms sliced
- 1-2 eggs I used one for mine
- ½ tbsp milk
- Sea salt and freshly cracked pepper to taste
- 1 slice of ham diced
- Handful of baby spinach
- 1-2 tbsp brie cheese chopped
Instructions
- Heat two teaspoons of olive oil in a sauté pan 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 onion starts to get dry, add a little bit of water to moisten them up. You can also add more olive oil if you prefer.
- Remove the caramelized onions from the sauté pan; set aside. Add the last teaspoon of olive oil over medium heat then add the mushrooms once the pan is hot. Cook, stirring occasionally, for 2-3 minutes until tender.
- Heat a non-stick pan 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 very 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 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 pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.
I love caramelized onions! This is a great breakfast.
Caramelized onions are wonderful! Great omelet!
Yes, I’ve done this too. You’re omelet sound wonderful! All the right flavors – Yum!!
It’s easier to make something that has a long wait time if it’s only for you. I can just hear kids whining about the 25 minutes to caramelize the onions! Sometimes it’s nice to be able to make something just for you, exactly as you want it. This looks like a nice breakfast or lunch!
Wish I’d been there for one of those.
Yum! I say this all the time, but it’s true…you make the best recipes with your leftovers, Pam!
That is what I like about omelets – almost any leftover in the refirgerator makes a delicious meal as this one did.
I always crave caramelized onions and YES. I’ve been there! Love the sound of this!
Now that is a stuffed omelet, even if the omelet itself is thin. Great pictures too!