Ramen Omelet with Spinach, Mushrooms, and Cheese
Ingreadient
-
1 (3 ounce) package ramen, seasoning packets discarded
-
2 tablespoons butter, divided
-
2 cups fresh spinach
-
1 cup sliced mushrooms
-
2 large eggs
-
1 splash milk
-
1/2 cup shredded Jack cheese
-
salt and freshly ground black pepper to taste
Direction
-
Bring 2 cups of water to a boil in a saucepan; add ramen and cook until tender, about 3 minutes. Drain and set aside.
-
Melt 1 tablespoon butter in a skillet. Add mushrooms; cook and stir until tender, about 5 minutes. Add spinach and cook until wilted, stirring constantly, about 2 minutes. Remove from skillet and set aside.
-
Mix eggs with splash of milk in a bowl. Melt remaining 1 tablespoon butter in the same skillet. Add eggs, top with half of the ramen, 1/2 of the mushroom-spinach mixture, and 1/4 cup cheese. Season with salt and pepper. Once eggs are set, fold omelet in half and top with remaining mushroom mixture and remaining cheese.
