Pecan Free Mushroom Spinach Omelet
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Learn more →Ingredients
2 servings
For the filling
- 6 large eggs
- 2 tbsp water
- ¼ tsp salt, divided
- ¼ tsp black pepper, divided
- 2 tbsp olive oil, divided
- 8 oz cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1 tbsp fresh thyme leaves
For serving
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Crack 3 eggs into a small bowl, add 1 tbsp water, a pinch of salt, and a pinch of black pepper, then whisk until the yolks and whites are fully combined and the mixture is slightly frothy. Repeat with the remaining 3 eggs in a second small bowl. Set both aside.
- 2
Heat 1 tbsp olive oil in a 10-inch nonstick skillet over medium-high heat until shimmering. Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are golden brown and any released liquid has evaporated, about 3 minutes more.
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