Normally, I stuff an omelette with the yummy filling, but today decided to do something a little different. Instead of that glorious light yellow egg on the outside hiding the treasure inside, I decided to showcase the spinach and mushroom.
1 teaspoon of olive oil
1 half teaspoon of butter
2 mushrooms chopped
2 green onions sliced, keep seperate the white from the green part
2 handfuls fresh spinach
salt
pepper
thyme
5 eggs
splash of 1% milk
4-5 slices of cream cheese from a block
Saute mushroom, seasonings and the white part of the green onion in a mix of butter and olive oil until soft and most of the liquid is absorbed and evaporated.
Add the spinach and mix until just barely wilted. Adjust ingredients in pan so that there is an equal amount of everything spread over the bottom of the pan. Leave a few of the spinach leaves laying flat as best you can.
Whisk eggs with milk and slowly pour over the vegetable mixture, heat over a low heat until eggs are mostly cooked, moving the pan in a circular fashion from time to time so it does not stick to the bottom of the pan and spreads the egg around for more even cooking.
Sprinkle in the green slices of the green onion and lat flat along the center of the omelette, the cream cheese.
I sometimes will place the omelette in the oven under a broiler (watching closely) just until the top of the egg mixture is set. I am not by any means a professional omelette chef : )
When the top of the egg mixture is set, slide a spatula under one half of the omelette and fold over.
Cut in half, and serve one half to each person with fresh tomato slices on the side.
Delish!
