Serves: 2
4 eggs
1 tablespoon grated parmeson cheese
1 tablespoon grated chedder cheese
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper (or ground red pepper for pizazz)
1/8 teaspoon garlic salt
1 tablespoon diced onion
1/2 cup sliced mushrooms
1 cup fresh spinach, torn into small pieces
Directions
- In a small bowl add the eggs and beat them ~10 minutes until a frothy mousse forms on top. This results in a very light omelette since the egg whites are whipped. Add cheeses, salt, pepper and garlic salt and mix well.
- In a 8-inch skillet melt some butter and saute the onion. A couple minutes later add the mushrooms and after that the spinach. Cook the spinach until it's wilted. Add the egg mixture from step 1 and as it cooks, lift the sides of the mixture up and over to allow the still liquid parts to flow to the bottom of the pan. When the center of the omelette starts to look dry, it's done.