To celebrate Valentine’s Day, Joe and I stayed at Hotel Deco in downtown Omaha to enjoy a nice relaxing evening away from home. We had reservations at the Zin Room and I could not wait for our little in-town weekend getaway.
Unfortunately we were both underwhelmed with the whole experience. Food was pricey, service was slow, didn’t get a good night’s sleep from the loud club 11 stories right below our room, they messed up our room-service breakfast order…but I shouldn’t complain because we got out of our house and were still able to enjoy time with one another. Next time we will just be going somewhere else.
Despite the overall negative experience we had, the omelet I had that morning was delicious and inspired this recipe. They had big chunks of mushrooms, roasted red peppers and crispy ham all rolled up inside fluffy eggs. It was yummy (even though it took two tries to get it right) and I was excited to make my own version at home. Enjoy!
Ham, Mushroom and Spinach Omelet
|Prep time||10 minutes|
|Cook time||15 minutes|
|Total time||25 minutes|
- 2 eggs
- 1/2 cup mushrooms (sliced)
- 1 roasted bell pepper (diced)
- Handful baby spinach
- 1 medium slice all-natural ham (diced)
- Grass-fed butter or fat of choice
- Salt and pepper
|Heat grass-fed butter or fat of choice in a medium-sized skillet over medium heat. Add sliced mushrooms and cook about 5-10 minutes until soft.|
|When mushrooms are almost done, add in diced ham and spinach and cook until the spinach wilts. Remove from pan, add in diced roasted bell peppers and keep warm.|
|Whisk eggs in a bowl with salt and pepper. Reduce heat to medium-low and add more butter to the pan if needed. Add in whisked eggs and cook, moving uncooked portion of the egg underneath, until almost cooked through.|
|Add all filling ingredients (mushrooms, ham, spinach and roasted bell peppers) to one side of the omelet, fold over and heat until cooked through completely. Plate up and enjoy with some fresh fruit and a nice cup of hot coffee.|