Spinach Mushroom Omelette

Ingredients:

• 2 to 4 eggs (depends on pan size and serving size)
• 1/4 cup of milk or light cream
• 1 tsp olive oil
• 1/2 cup frozen, chopped spinach
• 1/4 cup frozen or fresh mushrooms
• 1/4 tsp of onion flakes (or 1 fresh chopped green onion if preferred)
• 1/4 tsp of minced garlic
• 1/2 cup of grated cheddar cheese (I like medium or old)

Tools needed:

• oven proof, non-stick frying pan
• soft spatula
• whisk
• oven mitt or potholder
• cheese grater

Directions:

1. Put oven rack closer to the top element in oven.
2. Turn oven on to broil.
3. On medium heat, saute spinach, mushroom, garlic, and onion flakes in olive oil until cooked through and spinach looks wilted.
4. Whisk eggs and milk together in bowl, until fluffy.
5. Pour over cooked spinach and mushrooms, making sure to cover the bottom of the pan completely. 
6. DO NOT STIR!
7. Leave pan over medium heat until eggs begin to solidify. You may see a few bubbles forming on the surface and if you run a soft spatula around the edges and lift slightly, you will see the eggs cooking to a golden brown color on the bottom.
8. Once you determine the bottom of eggs has cooked, slide pan into the oven on the raised rack. 
9. It will only take a couple of minutes to cook the top of the eggs. Watch closely as it will burn quickly.
10. Once they look solid and a bit golden brown on edges, remove pan from oven, making sure you use your oven mitt. (Handle will be hot enough to burn skin…I speak from experience!)
11. Sprinkle cheese over the top of the omelette and return to oven for a few more minutes. Once again, watch closely. Cheese will burn quickly.
12. Once cheese is bubbly, remove from oven, using oven mitt.
13. Using spatula, loosen edges. Slide spatula underneath omelette and flip it in half. Omelette should then slide easily from pan onto plate.
14. Serve with your favorite toast.

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