MUSHROOM & SPINACH OMELET

SARAH'S MUSHROOM & SPINACH OMELET
2 tablespoons butter, divided
6-8 fresh mushrooms, sliced, 5 ounces
Salt and pepper, to taste
Pinch garlic powder
4 eggs, beaten
1 ounce Swiss cheese, shredded
1 handful fresh baby spinach, about 1/2 ounce
Chives, chopped, optional

In a very large skillet, saut?the mushrooms in 1 tablespoon butter until tender; season with salt, pepper and garlic powder. Remove the mushrooms from the pan and keep warm. Heat the remaining tablespoon butter in the same skillet over medium heat. Beat the eggs with a little salt and pepper and pour into the hot butter; swirl the pan to coat the entire bottom of the pan with egg. As soon as the egg is nearly set, place the cheese over half of the omelet. Top the cheese with the spinach leaves and hot mushrooms. Let cook a minute or so to start wilting the spinach. Carefully fold the empty side of the omelet over the filling and slide onto a serving plate and sprinkle with chives, if desired. Alternately, you could make two omelets using half of the mushroom filling, spinach and cheese in each.

Makes 2 servings
Do not freeze

Per Serving: 321 Calories; 26g Fat; 19g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

This makes a nice, fancy-looking omelet for two. Sarah said she uses Monterey Jack cheese in hers, but I changed that to Swiss cheese because I had some on hand. Believe it or not, 1/2 ounce of fresh spinach is a pretty big handful. I weighed out a full ounce and couldn't fit it all in.

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