Earthy Omelet

We normally have plenty of eggs from our chickens and I’m always looking to make something with them and use up any partial ingredients hanging around, like half a carton of mushrooms, partial container of spinach, and those last few pieces of baby Swiss cheese. Putting this all together into an omelet, along with a side of Jewish rye and pork roll, reminds me of heading out to the Mayfair diner back in the day.

Ingredients
8 oz mushrooms (any kind on hand)
2 large handfuls of spinach
3–4 eggs
¼ cup half and half
2 tbsp marsala wine
1 large shallot chopped
1 tbsp fresh grated horseradish
3 garlic cloves chopped
2-3 slices baby Swiss cheese
½ lemon
2 tbsp olive oil
Avocado oil spray

In a mixing bowl whisk the eggs and half and half until smooth and set aside. Mix this one last time just before cooking.
In a deep non-stick pan heat up the olive oil, add the shallots and mushrooms, and cook for a few minutes, add salt and pepper to taste, then cook until they start to give off water.
Next pour in the cooking wine, drop in the spinach and garlic and cover. Allow this to cook undisturbed for 2-3 minutes, then remove the lid and stir. Continue to cook on medium heat until the spinach just starts to break down. Start heating up the omelet pan sprayed with avocado oil.
Once the omelet pan is hot, pour in the eggs and cook until they harden up. Next lay the mushroom spinach mixture along the center, followed by the horseradish, then lay on the cheese. Fold both sides of the egg over the center. Cut this in half, move it to plates, and squeeze fresh lemon juice over top.
I usually add a piece or two of grilled sourdough or rye bread to round out the dish.