Mushroom And Spinach Omelet

• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped shallots
• 3 garlic cloves, minced
• 1 (8-ounce) package sliced white mushrooms
• 1 thyme sprig
• 6 ounces fresh baby spinach
• 3/4 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 8 large eggs, divided
• 1 tablespoon butter, divided

1. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, garlic, mushrooms, and thyme; saute 7 minutes or until mushrooms are browned. Add spinach; saute 4 minutes or until liquid almost evaporates. Remove mixture from pan; discard thyme sprig. Wipe pan clean.
2. Combine 1/4 teaspoon salt, 1/8 teaspoon pepper, and 4 eggs in a small bowl, stirring with a whisk. Return pan to medium heat. Add 1 1/2 teaspoons butter; swirl to coat. Add egg mixture; cook 1 minute. Lift edges of omelet with a rubber spatula, tilting pan to roll uncooked egg onto bottom of pan. Cook 1 minute or until center just begins to set but is still very soft. Arrange half of mushroom mixture over middle of omelet; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Run spatula around edges and under omelet to loosen from the pan; fold in half. Slide omelet onto a plate. Repeat procedure with remaining ingredients. Cut omelets in half.

extravirgin olive oil, shallots, garlic, white mushrooms, thyme, baby spinach, kosher salt, freshly ground black pepper, eggs, butter

Taken from www.myrecipes.com/recipe/mushroom-spinach-omelet (may not work)