Course: Breakfast

Cuisine: American

Yield: 2

Cooking time: 15-20 mins
INGREDIENTS

1. Eggs-3
2. Finely sliced onions-1/4 cup
3. Rinsed Baby spinach leaves-1 cup
4. Sliced Button Mushrooms-1/2 cup
5. Shredded chicken 1/2 cup
6. Salt- 1/2 tsp or as per taste
7. Black Pepper ground-1 tsp
8. Light olive oil- 1-2 tbsp. / Cooking spray
9. Milk or heavy cream-1 tbsp.
10. Shredded low fat mozzarella cheese- 1/4 cup

DIRECTION

• Heat some oil in a large nonstick skillet on medium heat.
• In a small bowl, beat the eggs, milk, a dash of salt and pepper with a whisk and set aside.
• Now into the hot oil, add the sliced onions, mushrooms and spinach and saute for about 2 to 3 minutes until the onions are soft and the spinach wilts. Add the shredded chicken, some salt and pepper and combine well.
• Transfer the stuffing into a dish and heat the same skillet on medium high.
• Lightly grease with some butter or cooking spray and pour the beaten eggs and spread them evenly over the bottom of the skillet.
• Reduce the heat to medium low, cover the pan with a glass lid and let the eggs cook for about a minute or so until the bottom of the omelette is lightly browned.
• Now add the sautéed stuffing on to one half of the omelette along with some shredded cheese on top.
• Fold the other half of the omelette over the stuffing and turn off the heat. Let the stuffing and egg hold to each other and cook for few seconds before sliding onto the serving plate.
• Garnish with some chopped chives/cilantro and a thin scrape of butter.
• Enjoy the yummy omelette with your favorite toast or just like that!
• You can alter the stuffing with ingredients you have like bell peppers, tiny broccoli florets etc.