Blue Mushroom Omelet

I like my fillings, aside from the cheese, mixed in the egg part of the omelet rather than sliding about, so this uses that technique. The result is more of a folded frittata than a classic omelet, but it's very tasty. This variation on fillings is hearty and flavorful.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 363 Calories

Ingredients

• 4 eggs
• 2 teaspoons olive oil
• 1 tablespoon whole milk
• 2 tablespoons chopped red onion
• ½ cup shredded part-skim mozzarella cheese
• 4 pinches ground black pepper
• 2 pinches garlic salt, or to taste
• 4 cremini mushrooms, sliced
• 1 cup baby spinach, coarsely chopped
• ½ ounce crumbled Stilton cheese

Recipe Instructions

Step 1

Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.

Step 2

Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.

Step 3

Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.

Step 4

Sprinkle spinach evenly across the top of the mushroom and onion layer.

Step 5

Pour egg mixture over the vegetables.

Step 6

Cook until the top of the egg is set, 3 to 5 minutes.

Step 7

Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.