Thin Omelet with Caramelized Onions, Sautéed Mushrooms, Ham, Spinach, and Brie
Servings 1
Equipment
- Ovenproof Large Skillet
Ingredients
- 1 tbsp butter divided
- ½ small yellow onion sliced thinly
- 5 mushrooms sliced
- 1-2 eggs I used one for mine
- 2 tsp milk optional
- Sea salt and freshly cracked pepper to taste
- 1 slice of ham diced
- Handful of baby spinach
- 2 tbsp brie cheese chopped
Instructions
- Heat ½ tablespoon of butter in a large ovenproof skillet over medium heat. Add the sliced onion and cook, stirring occasionally, for 25-30 minutes, or until golden brown. Season with sea salt and freshly cracked pepper, to taste. Side Note: If the onions start to get dry, add a little water to moisten them. You can also add more olive oil if you prefer.
- Remove the caramelized onions from the large ovenproof skillet; set aside. Add the remaining ½ tablespoon of butter over medium heat, then add the mushrooms once the pan is hot. Cook, stirring occasionally, for 2-3 minutes until tender.
- Add the ham and spinach to the skillet and continue cooking for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.
- Heat the large ovenproof skillet over medium-low heat, then spray it with cooking spray. Turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until very well blended; season with sea salt and freshly cracked pepper, to taste.
- Pour the egg mixture into the skillet and swirl to coat the bottom of the skillet with egg.
- Once your egg is starting to set, spoon on the caramelized onions and mushroom filling, then top with the brie cheese.
- Move the large ovenproof skillet to the oven and place it on the top rack (don’t put the handle in the oven if it’s not oven-safe) to broil the top of the egg; it takes only 20-30 seconds.
- Remove the skillet and flip the other side of the egg mixture over the veggie mixture.
- Slide onto a plate and serve immediately. Enjoy.