Ingredients
- 1 cup spinach (loosely packed. fresh baby spinach, stems removed)
- 3/4 cup mushrooms, sliced
- 63 grams grape tomatoes (8 tomatoes)
- Salt & pepper to taste
- 1/4 cup cheddar cheese, shredded (aged cheddar, you may use medium)
- 2 large eggs
- 1/4 cup milk
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
How to Make
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Step 1: On a lightly oiled skillet , medium low heat, add the spinach, mushrooms & tomatoes. Season with salt & pepper.
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Step 2: Cover pan and cook slowly for 5 minute, stirring a couple times.
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Step 3: Meanwhile beat the eggs, milk, sour cream & flour together.
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Step 4: When the veggies are just about ready top them with the cheese.
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Step 5: Turn heat to low & cover pan.
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Step 6: Lightly oil another pan to cook the omelet.
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Step 7: Over medium heat pour in the egg mixture & cover pan.
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Step 8: As the omelet cooks lift the edges and allow the uncooked egg to run under the cooked portion of the omelet.
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Step 9: Cover the pan.
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Step 10: When the omelet is cooked fold it in half and then fold it over again so you have a quarter size wedge.
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Step 11: Move to a heated plate and cover with the prepared veggies & cheddar.
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Step 12: Enjoy.
We hope you enjoy this recipe!
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