Source: America's Favorite Food Associations

Mushroom and Spinach Omelet
This recipe combines two all-time favorite omelet choices.
Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes


4 ounces fresh mushrooms, sliced
3 tablespoons margarine, divided
2 tablespoons onion, minced
4 large eggs
1 tablespoon Parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon oregano leaves, crushed
1/8 teaspoon ground black pepper
1/2 cup spinach, cooked and chopped

Rinse, pat dry and slice mushrooms (makes about 1 1/4 cups); set aside. In a medium skillet melt 1 tablespoon margarine. Add mushrooms and onion; saute until golden, about 5 minutes; remove from skillet. In a mixing bowl combine eggs, salt, oregano and pepper. In the skillet used to saute mushrooms, melt remaining 2 tablespoons butter. Pour in egg mixture. Cook over moderate heat letting uncooked egg run under the cooked portion. When almost set, top with mushroom mixture and spinach. Sprinkle with parmesan cheese. Place skillet under a preheated moderately hot broiler until top of omelet is set. Turn out onto a plate and serve.