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Heat the olive oil over medium-high heat in a small omelet pan.
Add the eggs, spinach, ham, mushroom, sea salt, and black pepper to a mixing bowl and stir to combine.
Once the oil is hot, pour the egg mixture into the pan and allow to cook, without stirring, for 2-3 minutes. Mixing at this point would cause them to scramble - we want them to set.
Using a silicone or flexible spatula, gently release the edges of the egg mixture from the side of the pan, allowing any excess, uncooked egg to fill in that area by tilting the pan. Repeat this until there is hardly any loose, uncooked egg on the top. This usually takes about a minute or two.
Carefully, and without breaking the omelet, release as much of the bottom of the egg mixture from the pan (using the spatula).
Swiftly flip the omelet over onto the uncooked side and cook for 1 minute. You can do this either with a large spatula or by flipping in the air by jerking the fry pan. Alternately, you can flip using a plate or a flexible cutting board.
Sprinkle the cheese over half of the omelet and the fold the other half over the cheese. Cook 1 more minute.
Serve hot, topped with plain greek yogurt, avocado, sliced green onions, and salsa, if desired.