Spinach mushroom feta omelette

A savory omelette loaded with mushrooms, spinach, and Tomaterra for an extra layer of umami.

Ingredients (2 servings):

• 1 1/2 cups sliced mushrooms (cremini, white buttons, shiitake or a mix)
• 1 clove garlic, minced
• 1/2 cup red bell pepper, chopped
• 1 cup baby spinach
• 1-2 tsp Tomaterra blend
• 1 tbsp olive oil or butter
• 3 eggs
• 1 tbsp milk
• Salt and black pepper to taste
• Pinch of crushed red pepper flakes (optional)
• 1/2 cup crumbled feta cheese
• Fresh herbs like parsley, dill or chives for garnish

Instructions

1. In a bowl, whisk together the eggs, milk, crushed red pepper flakes, salt and pepper.
2. Heat the oil or butter in a pan over medium heat. Add the mushrooms and red bell pepper and cook for 4–5 minutes until soften and lightly browned.
3. Stir in the garlic, spinach and Tomaterra. Cook for about 1 minute until the spinach wilts. Transfer the vegetable mixture to a plate and set aside.
4. Reduce the heat to medium-low and pour the egg mixture into the same pan. Cook until the eggs are mostly set but still slightly soft on top about 2–3 minutes.
5. Spoon the vegetable mixture onto one half of the omelette and top with the feta cheese. Fold the omelette over the filling.
6. Slide onto a plate and garnish with fresh herbs.