Mushroom & Spinach Omelet...

Omelet's are like  Left Over Soups you create...You can throw just about anything in them, and it will be awesome! Well...here is our latest Open & Dump Omelet...I have had a Mother Hubbard cupboard lately. No time to run to the store. Supplies were running low. This omelet was very good.

Mushroom & Spinach Omelet
Ingredients are based on 2 omelets:

• Use 2-3 eggs per omelet
• 1/2 package of sliced  fresh mushrooms, sautéed
• 2 cups of fresh spinach, divided
• 1-2 slices of cooked ham , cubed/diced and divided
• 1 cup of parmesan cheese, grated & divided
• 4 tablespoons butter, divided for cooking of omelet @1 tablespoon each & 1 tablespoon for sautéing the mushrooms
• Seasonings, *I use my Pine Creek seasoning (see the recipe)

Instructions:

• Prepare & ready all of the ingredients for cooking and assembly of the omelet; sautéing, cutting, grating, etc.
• Cook the eggs in an omelet pan or small sauce pan, use 1 tablespoon of butter to cook the omelet/eggs
• When the eggs start to form, add the sautéed mushrooms, fresh spinach, grated cheese and ham pieces with the seasonings
• When cooked, fold the omelet and slide onto your plate & serve

Yumm...a great Weekend Breakfast or Dinner ...Serve it up with Style...