Blue Mushroom Omelet
Blue Mushroom Omelet might be a good recipe to expand your main course collection. This recipe serves 2. This recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 19g of fat, and a total of 283 calories. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of part-skim mozzarella cheese, cremini mushrooms, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.
Instructions
Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt.
Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes.
Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer.
Sprinkle spinach evenly across the top of the mushroom and onion layer.
Pour egg mixture over the vegetables.
Cook until the top of the egg is set, 3 to 5 minutes.
Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.