Cheese Spinach Mushroom Omelet
3 eggs
1/2 cup each cheddar and mozzarella
1/2 bag fresh baby spinach
1 cup sliced fresh mushrooms
2 tbsps. butter
Saute mushrooms and spinach in butter; gently stir, not beat, eggs cheeses,
salt and pepper to taste; pour egg mixture over mushrooms and spinach and cook
until the bottom has formed a crust; place omelet in oven set at broil; omelet
will puff up and form a crispy crust (do not let burn).
Cut in half. and serve with grilled tomatoes and garnished with orange twist.
Serves 2.
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