BAKED OMELET WITH DRESSED SPINACH

Talk about a pantry/fridge clean out dish. Honestly, you can use any vegetable you have for this - I had mushrooms on hand (because I always do) and served it with a salad for dinner. Alternatively, you could do this for breakfast and serve with homefries and bacon!

Serves 2

• 5 extra large eggs

• 1/4 cup water (you could substitute milk here)

• 1 1/2 teaspoon kosher salt, divided

• 1 teaspoon freshly cracked black pepper, divided

• 1/4 teaspoon crushed red pepper flakes

• 3 tablespoons extra virgin olive oil, divided

• 2 tablespoons unsalted butter, divided

• 1 1/2 cup sliced Baby Bella mushrooms

• 2 cups baby spinach

• 2 tablespoons freshly squeezed lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoon granulated sugar

• 1 tablespoon minced parsley

• Flaked sea salt

Preheat the oven to 350 degrees F.

In a medium mixing bowl, whisk together the eggs, water, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes. Set aside.

Heat 1 tablespoon extra virgin olive oil and 1 tablespoon butter over a medium-high heat in a 10-inch nonstick sauté pan. Add the mushrooms and sauté for 5-7 minutes until golden brown. Turn off the heat and add the additional tablespoon of butter. Allow the butter to melt, then pour in the egg mixture. Place the pan in the oven and bake for 8-10 minutes until firm.

While the omelet bakes, toss the spinach with the remaining 2 tablespoon olive oil, lemon juice, dijon mustard, sugar and remaining teaspoon of salt and pepper.

When the omelet is cooked, remove from the oven and transfer to a plate. Top with parsley and flaked sea salt and serve alongside the dressed spinach.