I rarely make folded omelets because I invariably tear them up or they don’t get done in the center. This morning I was in the mood to give it a go in a new skillet bought especially for omelets. I didn’t make a mess, it cooked thoroughly inside and man, oh man, was it ever good! I recently bought a ceramic-lined skillet to dedicate exclusively for omelet making. It worked a charm, as they say in Britain. I’ll be making more folded omelets from now on! This made a delightful lunch for me and my husband today. He really liked it! This recipe is suitable for all phases of Atkins, Keto, Paleo and Primal followers as well.
INGREDIENTS:
3 large eggs, beaten
2 T. total butter, unsalted
¼ c. frozen chopped spinach (or 1/2 c. fresh)
1/8 tsp. granulated onion powder
3 very large mushrooms, sliced
DIRECTIONS: Melt 1 T. of the butter in a non-stick skillet over medium-hi heat. Add sliced mushrooms and sauté until no longer white/opaque and slightly browned. Remove mushrooms to paper plate or saucer. Add onion powder to eggs and beat with a fork. Lower heat to medium. Melt remaining butter in skillet and add spinach. With a rubber spatula, sauté stirring 1-2 minutes and spread evenly in the bottom of the skillet. Now gently pour the eggs around the eggs trying not to disturb the spinach too much. As the eggs begin to cook and set up, using spatula lift the edges and tip the skillet so all raw egg rolls down and underneath the egg ‘pancake’ at this point. Repeat this lifting and tipping until all raw egg has rolled off the top. Continue to cook until you are satisfied all egg is done done in the center. Pour the mushrooms down one side of the egg ‘pancake’, spreading them out evenly. With a sturdy long spatula, carefully lift the plain side of the circle up over the other side and let it fall on top. I like to leave some of the mushroom half exposed for a prettier presentation at the table, but you don’t have to and can cover the filled side completely if you prefer. Cut in half and serve.
NUTRITIONAL INFO: Makes 2 servings. Each half contains:
252 cals, 21g fat, 4g carbs, 0 g fiber, 15 g protein, 157 mg sodium
Buttoni's Low-Carb Recipes 