Ingredients for servings
2 tbsps butter or olive oil
3 large eggs
pinch of garlic salt
pinch of Tajín, or other chili powder-lime flavor-salt mix
pinch of black pepper
pinch of nutmeg optional
2 tbsps half and half optional
1 heaping handful of spinach not frozen or canned
1 cup baby bella mushrooms, thinly sliced
0.5 large red onion, diced
0.5 cup sharp cheddar, shredded
3 thin slices Gruyère optional
0.25 tsp paprika
for the egg mixture
for the fillings
Soak the mushrooms in a ramekin filled with water for 3 minutes, to prevent any brown residue from forming.
In a large bowl, whisk the eggs, salt mixtures, pepper, nutmeg, and half and half, until even and glossy.
Place half the butter or olive oil on a shallow 10-inch (25-cm) cast iron skillet on medium heat, or a similarly sized nonstick omelet pan or skillet. Tilt and move the pan to coat evenly.
Add mushrooms, paprika, and onions, and sauté until lightly browned. Add spinach, and toss for 30 seconds, or until slightly wilted, but still crunchy.
Set aside the mushrooms, onions, paprika, and spinach. Alternatively, push them into a mound in the center, or ring abutting the walls, of the skillet, ensuring plenty of empty space.
Add the remaining half of the butter or olive oil to the pan and stir contents thoroughly to coat evenly. Lower the heat.
Pour the egg mixture into the skillet, tilting and moving to ensure a flat layer of eggs. Heat until the eggs have become light and fluffy on top.
If you set aside the mushrooms, onions, paprika, and spinach, add them back into the pan, coating the top of the eggs evenly.
Sprinkle the cheese over the omelette.
Gently push the edges of the omelette toward the center of the skillet with two spatulas, making sure not to break it. Turn the heat off.
Gently scrape and lift half the omelette off the pan and fold onto the other half with the spatulas. Carefully lift the whole folded omelette onto plate and serve.