Spinach And 'shroom Omelet Recipe

Beat eggs

In a medium bowl, crack the eggs. Add the milk, 1/2 tsp of the salt (reserve remaining for vegetables), and 1/8 tsp black pepper. Whisk vigorously until homogenous and slightly frothy (about 30 seconds). Set aside.

Preheat pan

Place a 8-10 inch nonstick or well-seasoned skillet over medium-low heat. Add the butter to the pan and let it melt, swirling to coat the bottom. You want the pan hot enough that a drop of water sizzles gently but not so hot that the butter browns quickly.

Sauté aromatics and mushrooms

In a separate medium skillet (or after you remove omelet if using single pan), heat the olive oil over medium heat. Add the chopped shallot and cook 1–2 minutes until translucent. Add the sliced mushrooms and a pinch of kosher salt. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates and the mushrooms turn golden-brown, about 5–6 minutes.

Add garlic and spinach

Add the minced garlic to the mushrooms and cook 30 seconds until fragrant. Add the fresh spinach in batches, stirring to wilt. Cook until all spinach is wilted and any excess moisture has mostly evaporated, about 2–3 minutes. Taste and season with a small pinch of salt and a crack of black pepper. Remove filling from heat and keep warm.

Combine filling with feta

Let the filling cool for a minute, then fold in about half of the crumbled feta (reserve remaining for topping). This makes it easier to distribute inside the omelet.

Pour eggs into pan

With the butter melted and the pan evenly coated (but not overly hot), pour the beaten eggs into the skillet. Immediately tilt and gently swirl the pan so the eggs form an even layer across the bottom.

Set the eggs

Let the eggs cook undisturbed for about 20–30 seconds until the edges begin to set. Using a heatproof spatula, gently lift the edges and tilt the pan to let uncooked egg flow underneath. Repeat around the pan until the top is mostly set but still slightly moist (another 45–60 seconds). Reduce heat to low if the bottom browns too quickly.

Add filling and fold

Spoon the warm spinach-mushroom-feta mixture onto one half of the omelet in an even line, leaving a small border at the edge. Sprinkle the reserved feta over the filling. Using the spatula, carefully fold the opposite half of the omelet over the filled half to create a semicircle. Let cook 30–45 seconds to warm the filling through and finish setting the eggs.

Finish and serve

Slide the omelet onto a plate, seam-side down. Season with additional freshly ground black pepper and a light pinch of salt if needed. Serve immediately.