Makes 1 omelet. Difficulty
2 large eggs, lightly beaten 2 teaspoons milk 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 teaspoon extra-virgin olive oil 1 shallot, minced 4 large crimini mushrooms, stemmed and sliced 2 cups baby spinach leaves 1/4 cup cheddar cheese, grated 1/2 Tablespoon unsalted butter
In a small bowl, whisk together the eggs, milk, salt and freshly ground black pepper. Set aside.
In a medium, non-stick omelet pan heat the olive oil over medium heat. Add the shallots; sauté for 1 minute. Add the mushrooms; sauté for 2-3 minutes or until softened. Add the spinach and sauté until spinach is wilted. Season to taste with salt and freshly ground black pepper. Transfer vegetables to a plate. Wipe out skillet with a paper towel.
Increase the heat to medium-high. Melt the butter in the omelet pan, tilting the pan so that it coats all sides. When pan is hot, add the eggs. Immediately stir with a fork until eggs start to coagulate. Let cook briefly. Using the fork, lift up on one side, tilt the pan and let the runny eggs fill the underside. Continue this process (should only take about 1 minute) until eggs are cooked. Spoon the vegetable mixture on the half of the eggs opposite the handle. Top with grated cheese. Shake the pan to release the omelet from the pan. Slide the omelet onto a plate - when the half with the vegetables is on the plate, flip the remaining egg half on top the vegetables to form a half-moon shape. Serve.