Created by Bergy on May 13, 2018
Step 1: On a lightly oiled skillet , medium low heat, add the spinach, mushrooms & tomatoes. Season with salt & pepper.
Step 2: Cover pan and cook slowly for 5 minute, stirring a couple times.
Step 3: Meanwhile beat the eggs, milk, sour cream & flour together.
Step 4: When the veggies are just about ready top them with the cheese.
Step 5: Turn heat to low & cover pan.
Step 6: Lightly oil another pan to cook the omelet.
Step 7: Over medium heat pour in the egg mixture & cover pan.
Step 8: As the omelet cooks lift the edges and allow the uncooked egg to run under the cooked portion of the omelet.
Step 9: Cover the pan.
Step 10: When the omelet is cooked fold it in half and then fold it over again so you have a quarter size wedge.
Step 11: Move to a heated plate and cover with the prepared veggies & cheddar.
Step 12: Enjoy.