Emerald Whisper Omelet
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Why I Love This Recipe
The word 'omelet' comes from the French 'omelette', which originally meant 'blade'. It's believed this refers to the flat shape of the dish!
Ingredients You'll Need
3 large eggs
2 cups fresh spinach, roughly chopped
1/4 cup heavy cream
2 tablespoons milk
2 tablespoons unsalted butter, divided
1/2 cup mushrooms, thinly sliced
1/4 cup red onion, finely diced
1/2 teaspoon garlic powder
1 teaspoon fresh thyme leaves
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper to taste
Directions
1. In a bowl, whisk together eggs, cream, milk, garlic powder, 1/2 teaspoon of thyme, oregano, salt, and pepper until well combined. Set aside.
2. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Add mushrooms and red onion, sautéing until softened, about 3-4 minutes.
3. Add spinach to the skillet and cook until just wilted, about 1-2 minutes. Transfer the vegetable mixture to a plate and set aside.
4. Wipe the skillet clean and return to medium-low heat. Add the remaining 1 tablespoon of butter, swirling to coat the pan.
5. Pour the egg mixture into the skillet, tilting to spread evenly. As the edges set, gently lift them with a spatula, allowing uncooked egg to flow underneath.
6. When the omelet is mostly set but still slightly wet on top, add the vegetable mixture to one half of the omelet.
7. Carefully fold the other half of the omelet over the vegetables. Cook for an additional 1-2 minutes, or until the omelet is golden brown on the bottom and fully set.
8. Slide the omelet onto a plate. Garnish with remaining thyme leaves and a sprinkle of red pepper flakes.
9. Serve immediately for the best texture and flavor.
Pairs Well With
A chilled glass of sparkling elderflower cordial with a twist of lemon, enhancing the omelet's delicate flavors with floral notes and effervescence.
Questions, Comments & Reviews
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