Target: 6 × 4 inches · landscape

Spinach and Mushroom Omelet

23 min · 2 individual omelets

Ingredients

□ 4 large eggs

□ 8 oz cremini mushrooms, thinly sliced

□ 2 cups baby spinach, dry

□ 2 oz Swiss cheese, finely shredded

□ 2 tbsp unsalted butter, divided

□ 1/4 tsp kosher salt

□ 1/8 tsp freshly ground black pepper

□ 1 pinch ground nutmeg

Directions

1. Slice mushrooms and shred Swiss. Brown mushrooms in 1 tbsp butter until the pan is dry; add spinach briefly and cook off any liquid.

2. Whisk eggs with salt, pepper, and nutmeg. For the first omelet, cook half in 1 1/2 tsp butter over medium-low, sweeping curds until the top is glossy.

3. Add half the filling and Swiss, fold, and let the cheese soften before sliding onto a warm plate.

4. Repeat with the remaining butter, eggs, filling, and Swiss; serve while both centers are tender.

Cook’s note: Cook the mushrooms until the pan is dry before adding spinach, so the omelets stay neat.