Author: Two Thirds Cup
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
- 1 Tbsp butter or bacon grease
- 2 Tbsp chopped onion
- ¼ cup chopped mushrooms
- ½ cup chopped fresh spinach
- 2 eggs
- unrefined sea salt, to taste
- pepper, to taste
- ¼ cup diced tomato
- ¼ cup grated raw cheddar cheese
- ½ cup cubed avocado
- Heat an 8″ skillet over medium heat.
- Add butter and onions to the pan and cook until onions are translucent, about 3 minutes.
- Add the mushrooms and cook for another minute.
- Add the chopped spinach and cook briefly until it’s just wilted, about 30 seconds.
- Turn the heat to medium-low.
- Crack eggs into a bowl and beat with a fork until yolks and whites are combined.
- Add salt and pepper to eggs and stir until combined.
- Pour eggs into skillet.
- Sprinkle diced tomatoes and raw cheddar cheese onto the eggs.
- Cook until the egg firms up, but don’t let it cook too long (about 3 minutes). You don’t want the egg browning.
- Fold in half with a spatula and transfer onto a plate.
- Top with avocado and extra diced tomatoes.
Recipe by Two Thirds Cup at https://twothirdscup.com/veggie-omelet/
3.4.2023