Mushroom & Caramelized Onion Omelet Recipe

OMELETS

1. 1

   Prepare the Ingredients

   Clean and slice the mushrooms, chop the onion, and mince the garlic cloves. Rinse the fresh spinach and set aside.

2. 2

   Caramelize the Onions

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, for about 10-15 minutes until the onions are golden brown and caramelized.

3. 3

   Cook the Mushrooms

   Add the sliced mushrooms to the skillet with the caramelized onions and cook for an additional 5-7 minutes until the mushrooms are softened and browned.

4. 4

   Roast the Garlic

   In a small pan, heat the remaining tablespoon of olive oil over low heat. Add the minced garlic and sauté for 2-3 minutes until fragrant and slightly golden. Be careful not to burn the garlic.

5. 5

   Sauté the Spinach

   Add the fresh spinach to the skillet with the mushrooms and onions. Sauté for 2-3 minutes until wilted. Remove the mixture from the heat and set aside.

6. 6

   Prepare the Eggs

   In a bowl, crack the eggs and whisk them together with salt and black pepper until well combined.

7. 7

   Cook the Omelet

   In a non-stick skillet, add a little olive oil (if needed) and heat over medium-low heat. Pour in the beaten eggs and let them cook undisturbed for about 2 minutes until the edges start to set.

8. 8

   Add Filling

   Once the edges of the omelet are set, spoon the mushroom, onion, spinach, and roasted garlic mixture onto one half of the omelet. Crumble the chevre on top of the mixture.

9. 9

   Fold and Serve

   Carefully fold the other half of the omelet over the filling and let it cook for another minute to warm through. Slide the omelet onto a plate and serve immediately.