Spinach Mushroom Omelet

Spinach Mushroom Omelet
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A sprinkle of feta cheese makes this omelet a real delight.
15 min
Prep Time
20 min
Total Time
1 serving

Ingredients

2
large Land O Lakes® Eggs
2 tablespoons
water or milk
Salt, if desired
Pepper, if desired
2 tablespoons
Land O Lakes® Butter
1 cup
chopped fresh mushrooms
1 teaspoon
finely chopped fresh garlic, if desired
1 cup
fresh spinach leaves
1/3 cup
chopped roasted red pepper
1 (3/4-ounce) slices
Land O Lakes® Provolone Cheese, quartered
2 tablespoons
feta cheese crumbles

Directions

  1. Combine eggs and water in bowl; beat with fork or whisk until well mixed. Season with salt and pepper, if desired. Set aside.
  2. Melt 1 tablespoon butter in 8-inch nonstick skillet over medium-high heat until sizzling. Add mushrooms and garlic. Continuing cooking, stirring constantly, 2-3 minutes or until mushrooms are softened and golden brown. Add spinach and roasted pepper. Continue cooking 1-2 minutes or until spinach is wilted. Remove from pan; set aside. Keep warm.
  3. Add remaining 1 tablespoon butter to same pan; pour egg mixture into hot skillet. Cook 30 seconds or until bottom is set. Lift edge of eggs with heat proof spatula to allow uncooked portions to flow underneath. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
  4. Sprinkle mushroom mixture over half of omelet; top with provolone cheese. Remove from heat. Carefully fold 1 side of omelet over filling. Slide omelet onto serving plate. Sprinkle with feta cheese.

Recipe Tips

- To measure fresh spinach, gently pack spinach leaves into 1 cup measure.

- Use nonstick skillet or omelet pan to prevent eggs from sticking.

Nutrition Facts (1 serving)

Calories
530
Cholesterol
465mg
Carbohydrates
11g
Protein
26g
Fat
43g
Sodium
770mg
Dietary Fiber
2g

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