by JennT1981
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my 47 recipes »
JennT1981's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
5 ounces frozen spinach, thawed and squeezed dry Ask a question about this ingredient
8 ounces cremini mushrooms, sliced Ask a question about this ingredient
1 pinch salt, to taste Ask a question about this ingredient
1 pinch pepper, to taste Ask a question about this ingredient
1/4 teaspoon dried oregano Ask a question about this ingredient
1/4 teaspoon nutmeg Ask a question about this ingredient
1/4 teaspoon paprika Ask a question about this ingredient
1/8 teaspoon cayenne pepper Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
4 eggs Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1/2 cup sharp cheddar, shredded Ask a question about this ingredient
In a medium skillet heat oil over medium and add spinach.
Ask a question about this stepCook 2 to 3 minutes stirring often.
Ask a question about this stepAdd mushrooms and season with salt, pepper, oregano, nutmeg, paprika and cayenne.
Ask a question about this stepCook another 3 to 5 minutes until tender.
Ask a question about this stepRemove from heat and set aside.
Ask a question about this stepBeat eggs and milk until combined.
Ask a question about this stepMelt butter over medium heat in a small non-stick skillet and add omelet batter.
Ask a question about this stepContinue to cook tipping pan and lifting edges allowing raw egg to drip beneath.
Ask a question about this stepWhen shape take form and it’s only slightly wet on top layer in spinach and mushroom mix along with cheddar then fold in half.
Ask a question about this stepCook another 1 to 2 minutes, flip and cook another 1 to 2 minutes to steam the filling and melt the cheese.
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
