Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar
Servings 1
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.
- 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.