Herb & Mushroom Omelet
Herb & cheese perfection. Seriously.
In a large skillet, heat olive oil over medium-high heat. Add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season with salt and pepper, then stir in spinach until just wilted. Set aside.
In a small bowl, combine eggs, milk, rosemary, and thyme and beat until blended. In a small non-stick skillet add half of the butter and heat over medium-low. Add half of the egg mixture and using a rubber spatula pull the sides in towards the center and swirl the pan so it cooks through. Cook about 2 minutes, until eggs are just slightly shiny on top and set.
Add half of the mushroom mixture to one side of the omelet, then sprinkle with half of the Gruyere and half of the smoked Gouda. Carefully lift the edge of the omelet and check to see if the eggs are lightly golden on the bottom. Once they are, gently fold it over the filling.
Slide omelet out of skillet and onto plate to serve. Repeat with remaining butter, egg and mushroom mixture, and cheese. Serve hot and enjoy!