Mushrooms
Tomato, chopped
2 tblsp salsa
1-2 eggs, lightly whisked
Garlic, basil, oregano
Salt & Pepper
Gruyere cheese (or whatever you have on hand)
I make this a little different each time depending on what I have in the house. First, heat a small pan with cooking spray. The size of your pan dictates the size of your omelet. Saute your veggies. In this case, you would throw in the mushrooms first since they take a bit longer. Add the spinach & tomato since the spinach will wilt in the time it takes for the tomato to just warm through. Sprinkle with a little garlic, salt, pepper, basil & oregano. You can give or take whatever spices you enjoy.
Add the salsa. This is optional but I had leftover I wanted to get rid of. At this point, spread your veggies out around the pan. Lightly spray your pan again, especially around the edges of the pan.
Pour your eggs over the veggies. As the eggs settle, take your spatula & scrape down the edges since you don't want that ugly thin film that develops. Put your heat on medium for a few minutes. Tilt your pan around so that the uncooked egg on top slides to the edges & underneath, then switch to medium low for a few minutes so that the top of your omelet cooks through without the bottom getting overdone. Just when the top looks like it's not shiny & wet anymore, about 5 minutes, sprinkle just a little cheese over the top & some basil. Slide your omelet out onto a plate. If it doesn't look like it wants to cooperate, just put a plate over your pan & turn your pan upside down.
