Spinach and Mushroom Omelet

The Cooking Light Spinach and Mushroom Omelet has become one of my favorite breakfasts. I usually alternate between it and either a oatmeal concoction or a quinoa concoction, but I really do like the omelet. I haven't written about it before because I couldn't take a decent picture. Although this isn't perfect, it's the best I've done so far. Previous attempts looked more like scrambled eggs with spinach and mushrooms tossed in. What did it for me this time is that I sprayed cooking spray around the base of the frying pan. The recipe doesn't call for it, but I can't imagine that just a little spray is going to add all that many calories. Calories be damned. I was able to get a picture this time.

I think what really makes this dish such a winner is the addition of a small amount of chopped garlic, chopped shallots, and a sprig of thyme. That thyme really makes a difference with the flavor.

If you go to the link for the recipe, you'll find that the original recipe serves 4. I tried just halving it and eating the left overs the next day; however, reheated eggs are not very good. So instead, I quartered the recipe. It was sort of difficult to accurately quarter some of these ingredients, but I figure if I'm long on garlic, shallots, spinach or even mushrooms, it will make no caloric difference. These ingredients are almost calorie free. However, I am exacting on the fats (with today's exception) and eggs. With a cup of coffee, this makes a great morning starter.