Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar
1-2eggsI used one for mine
Sea salt and freshly cracked pepperto taste
Dash of crushed red pepper flakes
1sliceof Canadian bacondiced
Extra sharp white cheddar cheeseshredded
Heat the olive oil in a non-stick 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 with a paper towel then spray it with 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 (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.