We have an abundance of eggs around here since our girls are producing over time, and I’m always looking for new ways to use our eggs and amp up some old favorites. I love a good omelet, I think I actually fell in love with them when we were on vacation in Jamaica and they had an omelet bar at the resort, ever since then I’ve been trying to perfect the omelet.
Once I made my Cowboy Butter I knew it’s flavors would work so well for cooking this omelet. I just added in my favorite ingredients and served it up with toast & some OJ. Now you’ve found another reason to make that cowboy butter, before long you’ll be putting it on everything.
Enjoy!
Spinch, Mushroom Omlette with Cowboy Butter
Course: Recipes1
servings2
minutes2
minutes5
minutesIngredients
2 eggs
1-2 mushrooms sliced
1 cup chopped spinach
1 TBS of cowboy butter
1/2 cup of shredded cheddar, or colby jack cheese
splash of half n half
salt & pepper to taste
Green onions to garnish
Directions
- Melt the cowboy butter in a small skillet on medium heat, add the mushrooms and spinach cook until softened.
- Scramble the eggs & add a splash of half n half as well as the salt & pepper.
- Add the eggs pouring evenly over the mushrooms & spinach to cover the skillet. Cook until starting to set, as the egg is runny you can lift the sides to let the egg pour under it. This just helps it cook evenly.
- Once it’s about set flip the omelet over add cheese and fold in half. Serve it up with green onions on top.
