Breakfast for dinner…this is the post I saved as a draft  to finish writing while we were on vacation. The sign of a great trip is that I never finished the post. So here it is. The last regular meatless meal entry. I’m not a big breakfast person and don’t often eat omelettes anymore but I do love this one. Thing I like about having breakfast for dinner is that it’s quick and easy. And this forager’s omelette is so yummy. The one tablespoon of Boursin cheese per omelette may seem skimpy, but trust me, with this cheese, less is more. 

Forager’s Omelette
serves 2

2 tsp. olive oil, divided
½ small yellow onion, sliced
5 cremini mushrooms, sliced
1 tsp. fresh thyme leaves
1/4 tsp. salt
2 cups baby spinach leaves
1 tsp. butter
4 large eggs, whisked in a small bowl
fresh ground pepper
2 tbsp. Boursin Garlic + Fine Herb Cheese

In a medium saute pan, heat 1 tsp. of the olive oil over medium heat. Add onions and mushrooms; saute until softened – about 5 minutes. Add thyme and salt. Cook for 1 minute. Add spinach and gently saute for 1 more minute. Remove from heat and pour filling into a strainer – as the filling sit while you are cooking the eggs, the moisture from the mushrooms and spinach will drain out. 

Carefully wipe out the saute pan and over medium heat, melt butter with remaining olive oil. {After you make the first omelette, there should be enough oil left in the pan for the second omelette but add more if needed.} When oil is hot, add half of the beaten eggs to the pan, swirling the pan to spread the eggs out evenly. When they start to firm up, after about 40 seconds, use a spatula to gently push the eggs to the center and tilt pan to move the uncooked eggs to the outer edges. Salt and pepper to taste. Let eggs cook for 2 more minutes then add 1 tbsp. of the Boursin and half the mushroom spinach onion mixture to only one half of the omelette – if you’re looking at the pan with the handle pointed towards you, place the filling on the side toward your dominate hand – you are going to fold the omelette over as you’re plating. Remove from heat and start to slide the omelette onto your serving plate. When you have the half that has the filling on it onto the plate, use the pan to flip the remaining egg half over the the filling side.