Spinach & Mushroom Omelet



  • 2 eggs
  • 1/4 cup butter
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1-8 oz. package frozen, chopped spinach, thawed and drained
  • 1 cup sliced mushrooms
  • 1 package Knorr's Hollandaise sauce
  • 1/2 cup shredded cheddar cheese


In a large bowl, add all spices, eggs and milk. Beat until combined. Set aside. In a small skillet, melt butter and add olive oil over medium-high heat. Add mushrooms and saute until golden brown. Add 1/2 cup of spinach. Stir together. Add egg mixture. Stir and shake omelet pan to keep eggs from sticking. After 2-3 minutes, add cheese to the middle of the omelet. Pour and fold omelet onto a plate. Follow directions to the hollandaise sauce. ***Add a pinch of cayenne and a teaspoon of ketchup to add color if desired. Spoon over omelet. Serve with fresh fruit mixture.
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