blue mushroom omelet

Ingredients

• Servings: 2
• 4 eggs
• 1 tablespoon whole milk
• 4 pinches ground black pepper
• 2 pinches garlic salt, or to taste
• 2 teaspoons olive oil
• 4 cremini mushrooms, sliced
• 2 tablespoons chopped red onion
• 1 cup baby spinach, coarsely chopped
• 1/2 ounce crumbled stilton cheese
• 1/2 cup shredded part-skim mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
• heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
• spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
• sprinkle spinach evenly across the top of the mushroom and onion layer.
• pour egg mixture over the vegetables.
• cook until the top of the egg is set, 3 to 5 minutes.
• sprinkle stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.