Cheddar, Spinach, Mushroom Omelet Fold
Recipe: #18262
March 27, 2015
Categories: Breakfast, Eggs, Mushrooms, Spinach, Brunch, Easter, Heart Healthy, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"Lovely flavour loaded omelet. This recipe provides generous servings for two and if lighter appetites will serve three. I like aged cheddar, regular or white but you may use lite, or medium. Depending on your stove & pan you may need to lift edges of the omelet while cooking and let the raw egg flow under. I only need to let my omelet cook covered, total time, for 5 minutes without tilting the pan. This is great for a light dinner."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (484.8 g)
- Calories 833.7
- Total Fat - 63.9 g
- Saturated Fat - 28.3 g
- Cholesterol - 488.9 mg
- Sodium - 631.4 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 2.7 g
- Sugars - 3.9 g
- Protein - 52.2 g
- Calcium - 472.5 mg
- Iron - 5.5 mg
- Vitamin C - 33 mg
- Thiamin - 1.4 mg
Step by Step Method
Step 1
Whip together the eggs, sour cream, flour & milk..Set aside.
Step 2
Heat a large skillet medium high heat.
Step 3
Melt 1 tablespoon butter..Saute the mushrooms, 3 - 4 minutes.
Step 4
Add tomatoes, 2 minutes.
Step 5
Add spinach, only start to wilt the spinach.
Step 6
Season with salt & pepper.
Step 7
Remove from pan, keep warm.
Step 8
Wipe the pan.
Step 9
Add remaining butter.,
Step 10
Pour in the eggs, cover & cook for 3 minutes over medium high heat .
Step 11
Spread the warm vegetable mixture over the whole omelet top with the cheese. Continue cooking covered for apprx 2 minutes or until the omelet is firm.
Step 12
Flip 1/2 side over the other, cut in half & serve.
Tips
No special items needed.
2 Reviews
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