Mushroom Spinach Cheddar Omelet in Hexclad Skillet
Ingredients
- 2 eggs
- 2 ounces cheddar cheese
- 3 mushrooms
- 1 cup baby spinach leaves
- 1/8 teaspoon paprika
- 2 pinches salt
- dash garlic powder
- dash black pepper
Instructions
- Shred the cheddar cheese, dice 3 mushrooms, and roughly chop 1 cup of spinach.
- Heat 1/2 teaspoon oil over medium heat in your Hexclad Hybrid pan, or non-stick pan and sprinkle in a pinch of salt. Sauté the mushrooms and spinach until they soften. Crack 2 eggs into a bowl, then whisk them up with 1/8 teaspoon paprika, a dash of garlic powder, 2 pinches of salt, and a dash of pepper. Take the cooked mushrooms and spinach out of the skillet, then roll them up in a paper towel to get rid of any extra moisture.
- Melt 1 tablespoon butter in the skillet and pour in the egg mixture. Use a spatula to gently push the edges of the egg inward, letting the uncooked egg flow to the edges. Cover with a lid and let it cook for about a minute. Sprinkle the chopped mushrooms and spinach over one side of the omelet, then add the shredded cheese on top. Fold the omelet in half with a silicone spatula, cover, and cook until the bottom gets lightly golden.Flip it carefully and cook for about another minute until the other side is golden and crisp. Take it off the heat, let it cool slightly, and enjoy warm.
Video
Notes
Soggy Veggies: Roll the cooked veggies in a paper towel or clean kitchen towel to remove the excess moisture before adding them to the egg mixture.
Cheese Tip: Freshly shredded cheese melts so much better than the pre-packaged stuff.
Right Pan Matters: Use an 8-10 inch skillet to make flipping easier and get that perfect omelet thickness.
Fluffier Eggs: Whisk your eggs really well—it makes all the difference for that fluffy texture.
Did you make this recipe?Please let me know in the comments below how it turned out :)