Servings
8
Prep Time
10 min
Cook Time
10 min
Ingredients
| 3 tbs | butter |
| 1 small | red onion, sauteed |
| 1 small | yellow onion, sauteed |
| 1/2 cup | spinach leaves |
| 1/2 cup | sliced sauteed mushrooms |
| 1 - 1 1/2 cups | Borden® Sharp Cheddar Shreds |
| 8 | large eggs |
| Salt & Pepper | Salt & Pepper to taste |
| Optional garnish: | Finely chopped spinach, dusting of paprika, dusting of grated parmesan |
Steps
| 1 |
MELT
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and mushrooms in butter until tender, 3 minutes. Transfer vegetables to a bowl, set aside.
|
| 2 |
BEAT
eggs in large bowl, 3 minutes. For fluffier eggs, whip them longer.
|
| 3 |
MELT
remaining butter in the skillet over medium heat, ensure the entire skillet is coated. When butter is bubbling, pour in egg mixture and cook ON LOW for 2-4 minutes, depending on how firm you like your eggs. So slowly or it the egg will burn. Gently lift the edges of omelet with a spatula to let any uncooked egg onto the hot part of the skillet. Continue cooking 2 more minutes.
|
| 4 |
SPOON
the onion-mushroom mixture onto one half of the omelette. Add spinach and Borden sharp cheddar cheese, fold one side of the omelette over, press firmly with spatula and plate.
|
| 5 |
REPEAT STEPS
to make additional omelettes for the family brunch!
|
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