A tender two-egg omelette filled with sautéed mushrooms, spinach, tomato, and onion, plus mild fresh cheese. The vegetables are cooked first to concentrate their flavor and keep excess moisture out of the eggs. A quick, protein-rich skillet breakfast light enough for everyday eating.
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Dice the onion, slice the mushrooms, and dice the tomato, removing excess seeds and liquid. Roughly slice the spinach. Have everything ready before heating the pan: once the eggs go in, the omelette moves quickly.
Melt two fifths of the butter in a non-stick skillet over medium heat. Add the onion and mushrooms and cook for 3 to 4 minutes, until the onion is translucent and most of the mushroom moisture has evaporated. Add the tomato, cook for 1 minute, then add the spinach and one quarter of the salt and sauté for 30 to 45 seconds, just until wilted. Transfer the vegetables to a plate.
Crack the eggs into a bowl, add the remaining salt and all of the black pepper, and whisk gently until the whites and yolks are combined. Do not whip in foam: a smooth, fluid mixture produces a more tender and even omelette.
Cook the omelettes one at a time. For each portion, melt some of the remaining butter over medium-low heat and pour in roughly one quarter of the beaten egg. During the first 30 to 40 seconds, gently pull the set edges toward the center and tilt the pan so liquid egg fills the gaps. Once the surface is moist but no longer runny, place one quarter of the vegetables and fresh cheese over one half.
Fold each omelette over the filling and cook for another 45 to 60 seconds over low heat, until it holds its shape and no liquid egg remains visible while staying flexible and tender. Serve immediately. The proper result has hot vegetables, softened fresh cheese, and eggs without dry edges. And that's it! A proper breakfast before the coffee has even finished waking up. 😌
