“makahiki” Omelet Recipe

Time30m

Serves2

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Ingredients

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1
Sauté Vegetables
In a skillet over medium heat, melt the butter. Add the diced Maui onion and sauté until translucent. Add the mushrooms and cook until they are browned. Stir in the spinach and cook until wilted. Remove from heat and set aside.
2
Prepare Eggs
In a bowl, whisk together the eggs, salt, and pepper. If using egg whites, beat the egg whites until frothy and season with salt and pepper.
3
Cook Omelet
In the same skillet, pour in the egg mixture and let it cook undisturbed for a few minutes until the edges start to set. Gently lift the edges with a spatula to allow uncooked eggs to flow underneath.
4
Add Fillings
Once the omelet is mostly set, add the sautéed vegetables and diced local tomatoes on one half of the omelet. Sprinkle the white cheddar cheese over the top.
5
Fold and Serve
Carefully fold the omelet in half over the fillings and cook for another minute until the cheese melts. Slide onto a plate and serve immediately with your choice of starch.