Sunday mornings are not my favorite because that means the weekend is almost over. However, one highlight is that Sundays are usually the days I have more time to have a nicer breakfast. Omelettes aren’t difficult to make, but there’s a lot of prep work so it’s not something I can eat in my allotted 5-10 minutes for breakfast on weekdays. For the omelette I’m sharing today, I’m calling it a spinach and mushroom omelette but there are more ingredients inside. I just didn’t want to call it a “spinach, mushroom, tomato, onion, bacon omelette” because that’s just ridiculous.
Anyway, I used all the ingredients above as well as some milk (to make the eggs fluffier), salt, and pepper. The photos below are pretty self-explanatory. I cut everything up ahead of time. Whisk the eggs and add in salt, pepper, and milk. Pour it into my skillet and when it starts to set a bit I add in my ingredients. Fold it over, let it cook a bit, then flip it over and cross your fingers it flips without breaking!
Delicious and easy breakfast!