The Diner's Vegetable Omelet - | Lufkin and Nacogdoches, Texas

In The Kitchen

The Diner's Vegetable Omelet

Ingredients & Supplies:

2 tablespoons of butter, margarine or your favorite non stick spray

2 cups of fresh spinach

1/4 cup fresh diced onion

1/2 cup fresh sliced mushrooms

1/4 cup of your favorite cheese

3 large eggs, cracked and whipped

Ten inch non-stick skillet

Rubber spatula



Place butter in pan and heat

Add onions first and sautee for about 1 minute Add mushrooms and spinach then saute until spinach wilts fully Add whipped eggs As eggs begin to cook, tilt pan and, using a rubber spatula, pull back edges of omelet and allow extra egg to  go under cooked egg.  Make sure you do this evenly around your skillet After eggs are about 80% done, flip omelet in the air so it lands on the opposite side in skillet Turn heat off and add cheese Fold omelet in half by tilting skillet towards plate

If you are uncomfortable with flipping the omelet, add cheese when eggs are 80% cooked then fold omelet in half.  Allow about two more minutes on low heat for remaining eggs to cook.

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