Blue Mushroom Omelet

Name: Blue Mushroom Omelet
Ingredients: 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

10 ingredients

7 steps

Ingredients

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

Directions

1

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.
2

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.
3

Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
4

Sprinkle spinach evenly across the top of the mushroom and onion layer.
5

Pour egg mixture over the vegetables.
6

Cook until the top of the egg is set, 3 to 5 minutes.
7

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.