Plum Beach Omelette

6 large Egg, fresh, whole, raw
.5 cup Baby Spinach (raw)
1 cup pieces Mushrooms, cooked
2 oz Kalamata, Green Olives, pitted
.5 cup Tomatoes - sm cherry tomatoes
1 oz Feta Cheese
1 tbsp Extra Virgin Olive Oil
1 tsp Pepper, black
.5 cup, chopped Onions, raw
2 clove Garlic

Chop Onion and sauté in 1/5 tbsp Olive Oil. Stir for about 5 minutes. Add minced garlic and stir for 30 seconds. (you don't want to burn the garlic). Add mushrooms, cherry tomatoes, and baby spinach. On medium heat in a large frying pan add the remaining Olive Oil. Scramble 6 large eggs and add 2 tbsp of Heavy Cream, pinch of salt and pepper. After well-scrambled, pour onto preheated frying pan. Continue to stir the Sauté mixture. With a spatula, push the sides of the omelette just a little towards the center as it slowly cooks. After a couple of minutes, add the entire Sauté mixture to one side (1/2) of the egg, and sprinkle the Feta on the other side. After about 3-4 minutes, check the bottom of omelette, and once golden-brown, carefully flip the feta side onto the mixture side. Cook another 2 minutes then serve.

Serving Size: makes 4 4 inch pieces

Number of Servings: 1

Recipe submitted by SparkPeople user ALEX_DIET_2017.