The trick with omelets is to use a broiler! You’ll get a much better omelet by following these steps.
- 2 eggs
- ½ tomato
- ½ cup mushroom
- ½ cup spinach
- ½ cup sweet onion
- ½ avocado
Turn on the broiler. Prep your veggies by cutting the mushrooms in half and chopping the onions finely, dicing the tomato, and slicing the avocado. Whisk 2 eggs in glass dish. Add dash of salt and black pepper.
In a sauté pan on medium heat, use a natural olive oil spray and add the mushrooms, and when they start to soften, add the onion. Let the onions start to turn translucent, then add the spinach cooking until it starts to slightly wilt. This takes no time at all, so stand by! In a separate pan on medium heat, use natural olive oil spray and add the eggs. (Make sure the pan is small enough that the pan is covered by the eggs easily. The smaller the pan the fluffier the omelet.) Let the eggs cook for a few minutes, but don’t let the egg cook all the way through. Add the vegetable mixture, then top with the diced tomatoes.
Place the pan in the oven for a few minutes under the broiler, and take out when the eggs get nice and golden. Fold the omelet while in the pan and serve with the sliced avocado.