MUSHROOM - SPINACH OMLETTE !!!!!!

Mushroom - Spinach omlette is a healthy & quick breakfast & popular breakfast of USA. I adopted this recipe from MY RECIPES. Here i added cheese cube for extra taste & skipped thyme sprig as i don't know what it is :D. Actually, inbetween i lost my temper & made heat high. & as a result this omlette burnt little bit in the centre. But tasted good. So, here we go...

Ingredients

1 tablespoon extra-virgin olive oil

1/2 cup chopped shallots

3 garlic cloves, minced

1 (8-ounce) package sliced white mushrooms

1 thyme sprig(i skipped this)

6 ounces fresh baby spinach

3/4 teaspoon kosher salt, divided

3/8 teaspoon freshly ground black pepper, divided

8 large eggs, divided

1 tablespoon butter, divided

4 Amul cheese cubes (grated)

Preparation

1. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates. Remove mixture from pan; discard thyme sprig. Wipe pan clean.

2. Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk. Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Spread grated cheese on omlette. Arrange half of mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half.

HAPPY COOKING :)))))))