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.
- 4 eggs
- 1 tablespoon whole milk
- 4 pinches ground black pepper
- 2 pinches garlic salt, or to taste
- 2 teaspoons olive oil
- 4 cremini mushrooms, sliced
- 2 tablespoons chopped red onion
- 1 cup baby spinach, coarsely chopped
- ½ ounce crumbled Stilton cheese
- ½ cup shredded part-skim mozzarella cheese
- 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.
- 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.
- 3 Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
- 4 Sprinkle spinach evenly across the top of the mushroom and onion layer.
- 5 Pour egg mixture over the vegetables.
- 6 Cook until the top of the egg is set, 3 to 5 minutes.
- 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.
- Calories 363.3
- Carbohydrate 6.3 g
- Cholesterol 424.9 mg
- Fat 26.9 g
- Fiber 1.8 g
- Protein 24.6 g
- Saturated Fat 9.2 g
- Sodium 839.2 mg
- Sugar 2 g