Breakfast for dinner

There is nothing more comforting on a cool fall night than cooking breakfast for dinner.  Last night I shook it up a bit and made omelets.  Not just any old omelet, one stuffed with ooey-gooey white cheddar, smoked ham, spinach and mushrooms.  It hit the spot!

I've tried tons of methods over the years to get the perfect omelet at home.  They never would measure up to a diner's neatly folded, well set, egg pocket.  UNTIL I got the oven involved in the process.  This is a no-fail method for getting the eggs set and cheese melted. 

Smoked Ham, Spinach, Mushroom and White Cheddar Omelets

(Ingredients list makes one omelet)

Ingredients:

1 Non-stick pan with an oven safe handle

Non-stick cooking spray

2 eggs

Splash of milk

1/4 cup chopped smoked ham (can buy at the deli counter)

1/4 cup chopped mushrooms

1 handful fresh baby spinach leaves

1/4 cup white cheddar cheese; shredded (I used Cabot 50% less fat White Cheddar)

Salt and Pepper to taste

Pre-heat oven to 350 degrees.  Over medium heat on the stove top, heat non-stick skillet.  Once heated, drizzle in about a tablespoon of extra virgin olive oil.  Saute mushrooms with a sprinkle of kosher salt and black pepper until desired texture. 

(Some like them close to raw, I prefer them cooked down a bit)

Add in the chopped ham and a generous handful of baby spinach.  

Season again with a pinch of salt and pepper. 

Saute ingredients together until spinach wilts, about 3-4 minutes.

Pour mixture into a bowl and set aside, keeping warm. 

Remove pan from heat to let it cool down.  Lower heat on stove top to medium-low.

Crack two eggs in a bowl, add in a small splash of milk (about 1 tablespoon).  Sprinkle in a pinch of salt and pepper.  Lightly whisk everything together with a fork.



Two bowls, because I'm doing two omelets at a time. Talented!

Place cooled skillet back over the lowered heat.  Generously spray with non-stick cooking spray.  Pour eggs into pan and let the bottom start to set before stirring. 

Once the bottom of the eggs start to turn opaque, use a rubber spatula to pull the done edges towards the center of the pan, tilting the pan to let the runny eggs flow to the open side.

 

While the eggs on top of the omelet is still soft remove pan from the heat.

Sprinkle shredded cheddar cheese over 1/2 of omelet. 

Top cheese with the ham, spinach, mushroom mixture.

Place the pan in pre-heated oven to finish setting the eggs and warming all the ingredients through; about 5 minutes. 

Remove from oven and use a rubber spatula to loosen the side of the eggs with no toppings. 

Gently fold the loosened side over.

Now close your eyes and pray you can slip this onto a plate in one piece.  I still break my perfectly folded omelets nearly every time I try to transfer to a plate.  The best method is to use a spatula to scoot it out the side the pan onto a plate. 

But seriously, say a prayer...cause it's hard to do. 

I've seen some people put a plate over the entire pan and flip it over.  I've had some luck with that.  Just do what works for you and don't worry if you bust the first several (hundred) omelets in the transfer process.  They still taste fabulous!

 

I served our omelets with spicy oven roasted potatoes topped with cool ketchup.  

Someone call Guy Fieri because this dinner was Diners Drive-ins and Dives worthy!