Cheese, Spinach & Mushroom Omelet

I’ve made this recipe from time to time, not quite the traditional omelet, but this is surely a filling and delicious one. You can make it an omelet or scrambled egg version*; it all depends on what you fancy for breakfast or brunch.  It can be served with some crispy bacon or your choice of meat. Go ahead and try it!

INGREDIENTS

• 2-3 large eggs
• 1 cup of spinach, chopped
• 4 mushrooms, chopped
• ¼ cup of cheese (lactose-free)
• 2 tbsp milk (lactose-free)
• ½ oregano
• ½ tsp red chili flakes
• Pinch of salt and pepper
• 1 tbsp Olive oil 2 (or any oil of your choice)

INSTRUCTIONS

1. In a bowl add the eggs, milk oregano, salt, and pepper, whisk it altogether.
2. Then combine the cheese and spinach and mix it altogether to the egg mixture.
3. In a large pan or skillet heat oil at medium heat add the mushrooms, fry for about 3 to 5 minutes.
4. Pour the egg mixture in the pan and add the red chili flakes. Cook one side for about 3 to 5 minutes and flip it over and cook the other side for about 3 minutes or till you think it’s ready (I like my omelet a bit toasty, so I’ll cook it for more than 3 minutes).

Notes

*If you want to make the scrambled egg version, just stir the egg mixture in the pan instead of flipping it. This will cook quickly; I would say 5 to 7 minutes should be good enough.