Scanning cookbooks or browsing the web, you find scores of differing opinions about how to cook the perfect omelet—everything from medium heat to high heat, slowly, quickly, non-stick pan, or specialized omelet pan. Regardless the technique you choose, practice will be your greatest teacher. For a little fun, I included an instructional video by Julia Child because her straightforward style makes me smile (especially the way she chucks the specialized omelet pan under the table).
Though non-stick pans are often recommended for omelets, I use cast iron since we stopped using non-stick years ago. Plain eggs have never been my favorite, so I fold savory ingredients inside the eggs and add fresh on top. Of course, the beauty of omelets is their versatility, substitutions are as simple as choosing what you like. This recipe is one of our favorites—fluffy eggs folded over spinach, mushrooms, cheese, onion, and garlic, with a garnish of fresh avocado, tomato, basil, and feta. Practice, be creative with ingredients and enjoy omelets for breakfast, lunch, or dinner.
Spinach-Mushroom Omelet with Avocado, Tomato, Basil, & Feta
3 whole eggs
1 pinch sea salt
1 pinch black pepper — freshly ground
1 tablespoon milk
2 tablespoons butter
1 whole green onion — green and white part
1 clove garlic — minced
5 large mushroom — sliced thick
2 handfuls fresh spinach
1/3 cup cheese — any favorite that will melt
1/2 whole avocado — sliced
1 whole Roma tomato — seeded and chopped
3 large basil leaves — chiffonade
2 tablespoons feta cheese
In a skillet over medium heat, melt 1 tablespoon butter. Add onion and garlic and cook until softened. Add mushrooms and cook until mushrooms release their juices. Add two large handfuls of spinach and stir while cooking until spinach is just wilted. Remove from pan and set aside on a plate until ready to fill the omelet.
Add a tablespoon of butter to skillet over medium heat and swirl so that melted butter covers the pan. Whisk eggs, milk, salt and pepper together until a little foamy.
Pour the egg mixture into the pan and lightly scramble it with the back of a fork or rubber spatula for 30-40 seconds. When eggs begin to set, stop stirring. Spread the omelet into an even layer and allow cooking for another 30 seconds. Gently test the edges of the eggs with a spatula and work to get them to release from the pan.
Once the eggs are nearly set, but not firm, remove pan from heat. Add the cheese and spinach-mushroom mixture to one side. Gently slide a spatula under the opposite side and fold over the filling. Cover with a lid and allow to set for 1-2 minutes to melt the cheese.
Transfer to a plate and garnish with slices of avocado, fresh tomatoes, basil, and feta.
Notes: Eggs cook quickly, it is important to have all ingredients prepped before beginning cooking the eggs.
Cut vegetables work best in omelets when lightly cooked before filling the omelet so the vegetables can release some of their moisture. Otherwise, the omelet can become soggy.
To preserve a cut avocado, leave the peel and the pit in tact on the part saved. Place the unused portion in a resealable bag with a squeeze of lime or lemon juice to keep the avocado from turning brown. Use within 1-2 days for best results.
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