Mushroom & Spinach Omelet
For the Omelet
2 eggs, lightly beaten
¼ cup sliced button mushroom
½ cup baby spinach
2 Tbsp. minced red onion
2 Tbsp. Seasons Family Reserve EVOO, divided
Seasons Pepe e Aglio (black pepper blend), to taste
Seasons Fleur de Sel (French sea salt), to taste
For the salad
Cherry tomatoes, halved
Kalamata olives, roughly chopped
Few fresh basil leaves, torn
½ Tbsp. crumbled feta cheese
Arugula (about 8 oz)
Seasons Milanese Gremolata EVOO (about 1½ Tbsp)
Seasons Oregano White Balsamic (about 1 Tsp)
Salt & black pepper to taste.
In a small bowl, combine the tomatoes, olives, basil, feta and arugula. Drizzle with the Milanese Gremolata EVOO and Oregano white balsamic. Season with salt and pepper. Toss well and set aside.
Heat a nonstick frying pan with 1 Tbsp. olive oil and sauté the mushrooms and onion for about 5 minutes over medium-low heat; stirring occasionally, until the onion and mushrooms start to brown. Add the spinach, season with salt and pepper and cook 30 seconds longer.
Add the other Tbsp. of olive oil and spread the mushroom mixture as to cover the surface of the pan. Swirl in the beaten eggs and cook until done to your liking. Remove pan from heat, fold the omelet and slide onto a plate. Serve with the salad.